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1 1/2 cups chicken broth
1 small eggplant, peeled and diced (5 to 6 cups)
4 tamarillos, any variety, peeled and diced
1 1/2 cups sliced mushrooms
1 red, yellow or orange bell pepper, chopped
1 clove elephant garlic, minced, or 3 cloves regular garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
2 tablespoons grated Parmesan
Combine the broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil, and oregano in a large saucepan or Dutch oven. Bring the mixture to a boil.
Reduce the heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Season to taste.
Serve topped with grated Parmesan.
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Other Recipes from this Episode
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