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.
Recipe courtesy of Karen Caplan