Tamarillo Ratatouille

By á-174942

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

Details

Servings 4

Preparation

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.