Vegetable Stew With Pesto
Ingredients
some salt and pepper
1 lb eggplant
1 tb kosher salt
1 green bell pepper
1 bell pepper
1/4 c olive oil
2 slices carrots
3 garlic
6 tomates
28 oz tomatoes
4 zucchini
4 potatoes
1/2 c chicken broth
2 tb basil pesto
2 tb parmesean cheese
2 tb basil
2 ts basil
2 tb parsley
3 from heat until skins are evenly blistered
6 quart nonreactive pot
Instructions
basil, and chopped parsley. Sprinkle atop stew.