Tamarillo Ratatouille (Sara Moulton) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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:
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.
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