Recipe courtesy of Sara Moulton
Show: Cooking Live
Save Recipe Print
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
4 cups, 6 to 8 servings

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chicken Tamarillo

Recipe courtesy of Michael Young

Ratatouille

Ratatouille

Recipe courtesy of Melissa d'Arabian

Ratatouille

Recipe courtesy of Robert Irvine

Ratatouille

Ratatouille

Recipe courtesy of Anne Burrell

Roast Ratatouille

Recipe courtesy of Rachael Ray

Ratatouille Quiche

Recipe courtesy of Georgia Downard

Microwave Ratatouille

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword