Tamarillo Ratatouille

Recipe Ingredients

1 1/2 cups	355ml	Chicken broth
1 cup	146g / 5.1oz	Eggplant - peeled, diced (small)
		= (abt 5 to 6 cups diced eggplant)
4		Tamarillos, any variety - peeled, diced
1 1/2 cups	355ml	Sliced mushrooms
1		Red, yellow or orange bell pepper - chopped
1		Elephant garlic clove - minced
		= (or 3 cloves regular garlic, minced)
2 tablespoons	30ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Grated Parmesan

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9688) - from the TV FOOD - NETWORK

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