Vegetable Stew With Pesto

Ingredients

some salt and pepper
450 gr eggplant
8 gr kosher salt
1 green bell pepper
1 bell pepper
60 ml olive oil
2 slices carrots
3 garlic
6 tomates
525 gr tomatoes
4 zucchini
4 potatoes
120 ml chicken broth
18 gr basil pesto
16 gr parmesean cheese
4 gr basil
1 gr basil
3 gr parsley
3 from heat until skins are evenly blistered
5,200 gr nonreactive pot

Instructions

basil, and chopped parsley. Sprinkle atop stew.