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)
• 5,200 gr nonreactive pot
• 525 gr tomatoes
• 450 gr eggplant
• 120 ml chicken broth
• 60 ml olive oil
• 18 gr basil pesto
• 16 gr parmesean cheese
• 8 gr kosher salt
• 4 gr basil (fresh)
• 3 gr parsley (fresh)
• 1 gr basil (dried)
• 2 slices carrots
• some salt and pepper