Eggplant Ratatouille Not Chili
From Vegetarian Times, January 1996

1 tb canola oil
1 med yellow onion, diced
1 med green bell pepper, seeded and diced
2 c unpeeled diced eggplant
2 cloves garlic, minced
2 15 oz cans red kidney beans, drained
15 oz can stewed tomatoes
15 oz can crushed tomatoes
2 tb dried parsley
2 tsp chili powder
1 tb dried oregano
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
3 to 4 large scallions, chopped

Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 mins. Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili powder, oregano, thyme, salt and pepper. Cook over low heat, stirring frequently about 20 mins. Remove from heat; let stand 5-10 mins before serving. Serve topped with scallions.