Tamarillo Ratatouille

Tamarillo Ratatouille
Tamarillo Ratatouille

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    cups chicken broth

  • 1

    small eggplant peeled, diced (abt 5 to 6 cups diced eggplant)

  • 4

    tamarillos, any variety peeled, diced

  • 1 1/2

    cups sliced mushrooms

  • 1

    red, yellow or orange bell pepper chopped

  • 1

    elephant garlic clove minced (or 3 cloves regular garlic, minced)

  • 2

    tablespoons chopped fresh basil

  • 1

    tablespoon chopped fresh oregano

  • Salt to taste

  • Freshly-ground black 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. This recipe yields 4 cups, 6 to 8 servings.

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