Recipe - Vegetable Stew With Nut Dumplings

1 pound Eggplant, in 1" cubes
1 tablespoon Kosher Salt
1 Green Bell Pepper
1 Red Bell Pepper
One fourth cup Olive Oil
2 md Carrots, cut or sliced up
3 Cloves Garlic, crushed
6 md Tomates, peeled, seeded, and
Finely chopped, or
28 ounce Can Tomatoes, drained and
Chopped
4 small Zucchini, in 2" pieces
4 md Potatoes, peeled and cut in
1/2" cubes
One half cup Chicken Broth
2 tablespoon Basil Pesto
Salt and Pepper
2 tablespoon Parmesean Cheese, grated
2 tablespoon Fresh Basil, chopped, or
2 teaspoon Dried Basil
2 tablespoon 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 35 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 mediumlow heat for
40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped
basil, and chopped parsley. Sprinkle atop stew.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini