Vegetable stew with pesto

1. In a colander set in the sink, toss eggplant cubes with kosher salt.
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. Broili 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. Peeli, 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.
9. Add onions and cook until transparent, about 3-5 minutes, stirring often.
10. Add eggplant and garlic.
11. Cook until eggplant starts to brown, about 5 minutes, stirring often.
12. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto.
13. Seasoni with salt and pepper to taste.
14. Mixi gently.
15. Bring to a simmer.
16. Reducei heat.
17. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender.
18. Combine parmesean cheese, chopped basil, and chopped parsley.
19. Sprinkle atop stew.