Servings: 4 cups

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Tamarillo Ratatouille


11/2 cups chicken broth
1 small eggplant, peeled and diced (5- 6 cups)
4 Frieda’s Tamarillos, any variety, peeled and diced
1 1/2 cups sliced mushrooms
1 red, yellow or orange bell pepper, chopped
1 clove Frieda’s Elephant Garlic, minced, or 3 cloves regular garlic, minced
2 tablespoons Frieda’s Fresh Basil, chopped
1 tablespoon Frieda’s Fresh Oregano, chopped
Salt and pepper to taste
2 tablespoons grated Parmesan cheese


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 cheese.