🫙 From the Spice Rack

Vegetable Stew with Pesto

Name: Vegetable Stew with Pesto
Ingredients: 1 lb eggplant, in 1" cubes; 1 tbsp kosher salt; 1 green bell pepper; 1 red bell pepper; 1/4 cup olive oil; 2 medium carrots, sliced; 3 Clove garlic, crushed; 6 medium tomates, peeled, seeded, and

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

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Ingredients8 items

Ingredients

1lbeggplant, in 1" cubes
1tbsp kosher salt
1green bell pepper
1red bell pepper
1/4cup olive oil
2medium carrots, sliced
3Clovegarlic, crushed
6medium tomates, peeled, seeded, and

Directions

1
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, crus
2
Drain for 1 hour
3
Wipe eggplant dry with paper towels
4
While eggplant is draining, arrange green and red peppers on a baking tray
5
Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;y
6
Seal hot peppers in a paper bag for 10 minutes
7
Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices
8
In a 6 quart nonreactive pot, heat olive oil over medium heat

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