Ingredients

• 6 tomates
• 4 potatoes
• 4 zucchini
• 3 from heat until skins are evenly blistered (red)
• 3 garlic (cloves)
• 1 green bell pepper
• 1 bell pepper (red)
• 6 quart nonreactive pot
• 28 oz tomatoes
• 1 lb eggplant
• 1/2 c chicken broth
• 1/4 c olive oil
• 2 tb basil pesto
• 2 tb parmesean cheese
• 1 tb kosher salt
• 2 tb basil (fresh)
• 2 tb parsley (fresh)
• 2 ts basil (dried)
• 2 slices carrots
• some salt and pepper