1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings