VEGETABLE CHILI

1T olive oil, 1 onion chopped, 3 cloves garlic minced, 2 eggplants cubed, 1 medium zucchini chopped, 2 carrots cubed, 1 cup mushrooms quartered, 1 cup soy texture 1 cup corn 1/4t crushed chili red pepper (could add more if you like it hot), 4 cups kidney beans, 1 can peeled chopped tomatoes, 1t ground cumin, 1t dried oregano, 4 cups water (you could add more if the chili is too thick), black pepper and salt to taste, 2T chopped cilantro or green onion for garnish. -Saute the onion, garlic, eggplant, zucchini, carrots, mushrooms in the olive oil until cooked. -Add water to the pot and the rest of the ingredients. Let it simmer on low heat for about and hour. -Serve over a bowl of brown rice or eat it just like this.