Vegetable Stew with Pesto

Yield:	8 Servings
Categories:	Stews, Vegetables

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

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