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Tamarillo Ratatouille


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  • 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


Servings 4


Step 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.

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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