Recipe courtesy of Sara Moulton

Tamarillo Ratatouille

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  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 4 cups, 6 to 8 servings
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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


  1. 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.
  2. Reduce the heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Season to taste.
  3. Serve topped with grated Parmesan.