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

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Instructions

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.