INGREDIENTS
1 1/3 cups
Basil, fresh
12 oz
Eggplant
6
Garlic cloves
1
Onion, large
1/3 cup
Oregano, fresh leaves
2
Red or yellow bell peppers
1 lb
Russet potatoes
1 28 ounce can
Tomatoes, whole
2
Zucchini
1
Stew
2 tbsp
Tomato paste
1/4 tsp
Red pepper flakes
1
Salt
6 tbsp
Olive oil, extra-virgin
2 1/4 cups
Water
Pestata