Pestata
1/3cup chopped fresh basil
1/3cup fresh oregano leaves
6 garlic cloves , minced
2tablespoons extra-virgin olive oil
1/4teaspoon red pepper flakes
Stew
12ounces eggplant , peeled and cut into 1/2-inch pieces
Salt
4tablespoons extra-virgin olive oil
1large onion , chopped
1pound russet potatoes , peeled and cut into 1/2-inch pieces
2tablespoons tomato paste
2 1/4cups water
1(28-ounce) can whole peeled tomatoes , drained with juice reserved and chopped coarse
2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
2 red or yellow bell peppers , stemmed, seeded, and cut into 1/2-inch pieces
1cup shredded fresh basil