Ciambotta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Process all ingredients in food processor until finely ground, about 1 minute, scraping down sides of bowl as necessary.

Step 2

Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant evenly over coffee filters and microwave until dry to touch and slightly shriveled, 8 to 12 minutes, tossing halfway through cooking.

Step 3

Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes, and cook, stirring frequently, until eggplant browns, about 2 minutes.

Step 4

Push vegetables to sides of pot. Add 1 tablespoon oil and tomato paste to clearing and cook, stirring often, until brown fond develops on bottom of pot, about 2 minutes. Stir in 2 cups water and tomatoes and their juice, scraping up any browned bits. Bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, 20 to 25 minutes.

Step 5

Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add zucchini, bell peppers, and ½ teaspoon salt and cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet. Add pesto to clearing and cook until fragrant, about 1 minute. Stir pesto into vegetables and transfer to bowl. Off heat, add remaining ¼ cup water to skillet and scrape up browned bits.

Step 6

Remove Dutch oven from heat and stir in vegetable mixture and water from skillet. Cover and let stew stand for 20 minutes to let flavors blend. Stir in basil, season with salt to taste, and serve.