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.

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