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Preheat the oven to 350°F.
Place eggplant, zucchini, potatoes, tomatoes, onion, artichokes, garlic, broth, olive oil, cumin, oregano, salt, black pepper, cayenne pepper, and fresh parsley in a heavy, shallow baking pan and toss to combine.
Cover and bake for 30 minutes.
Remove the cover and bake, stirring occasionally, until the vegetables are cooked through and browned around the edges, about 1 hour.