Tamarillo Ratatouille

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
4 cups, 6 to 8 servings

Ingredients
  • 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
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.


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