| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Meats, Dairy |
|
Stews, Vegetables, Cyberealm, Kooknet |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant, in 1" cubes |
| 1 |
tb |
Kosher Salt |
| 1 |
|
Green Bell Pepper |
| 1 |
|
Red Bell Pepper |
| 1/4 |
c |
Olive Oil |
| 2 |
md |
Carrots, sliced |
| 3 |
|
Cloves Garlic, crushed |
| 6 |
md |
Tomates, peeled, seeded, and |
|
|
Finely chopped, or |
| 28 |
oz |
Can Tomatoes, drained and |
|
|
Chopped |
| 4 |
sm |
Zucchini, in 2" pieces |
| 4 |
md |
Potatoes, peeled and cut in |
|
|
1/2" cubes |
| 1/2 |
c |
Chicken Broth |
| 2 |
tb |
Basil Pesto |
|
|
Salt and Pepper |
| 2 |
tb |
Parmesean Cheese, grated |
| 2 |
tb |
Fresh Basil, chopped, or |
| 2 |
ts |
Dried Basil |
| 2 |
tb |
Fresh Parsley, chopped |
INSTRUCTIONS
In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain
for 1 hour. Wipe eggplant dry with paper towels. While eggplant is
draining, arrange green and red peppers on a baking tray. Broil 3" from
heat until skins are evenly blistered red and charred about 15 to 20
minutes, turning occasiona;;y.
Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers
in strips, holding them over a bowl to catch any juices. In a 6 quart
nonreactive pot, heat olive oil over medium heat. Add onions and cook until
transparent, about 3-5 minutes, stirring often. Add eggplant and garlic.
Cook until eggplant starts to brown, about 5 minutes, stirring often.
Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth
combined with the pesto. Season with salt and pepper to taste. Mix gently.
Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for
40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped
basil, and chopped parsley. Sprinkle atop stew.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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