1
In a large saucepan, heat the oil over medium heat. Add the onion, eggplant, and carrots, cover, and cook until vegetables begin to soften, about 5 minutes.
2
Reduce heat to low. Add the potato, bell pepper, and garlic and cook, stirring, uncovered, for 5 minutes. Stir in the chickpeas, tomatoes, parsley, oregano, basil, soy sauce, and broth. Season with salt and black pepper to taste. Cover and cook until vegetables are tender, about 45 minutes. Serve immediately.
