Categories: Stews, Vegetables, Cyberealm, Kooknet 
      Yield: 8 servings 
  
      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 
  
  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.