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PdfHeat the butter in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, for about 10 minutes, until the eggplant is tender. Add the tomatoes and cook for about 5 minutes, until the tomatoes have begun to break down.
Add the bell peppers, zucchini, artichoke hearts, jalapeno, thyme, oregano, and parsley. Stir to mix. Add the broth, salt, and pepper, and bring to a boil. Cover, reduce the heat to low, and simmer for about 20 minutes, until the liquid has evaporated and the vegetables are tender.
While the vegetables are cooking, poach the eggs. Bring a pan of water, about 3 inches deep, to a boil over high heat. Reduce heat to low, carefully break the eggs into the water, and simmer for 4 minutes.