Cannellini, Corn, and Eggplant Chili

1 1/2 T. canola oil
1 large yellow onion, diced
1 medium red bell pepper, seeded and diced
2 C. unpeeled, diced eggplant
2 cloves garlic, minced
2 C. corn, fresh or frozen
1 15 oz. can cannellini, drained
1 28 oz. can chopped tomatoes
2 T. dried parsley
1 T. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
2 to 3 oz. shredded vegan mozzarella
cayenne pepper to taste*

In a large saucepan, heat the oil. Add the onion, bell pepper, eggplant, and garlic and cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the corn, beans, tomatoes, and seasonings. Cook for about 30 minutes over low heat, stirring frequently.

Just before serving, add the vegan cheese and stir until melted.

Notes: 

I read and reread this recipe, then read it a third time, surprised that it was billing itself as a chili but that black pepper was the spiciest thing in it. So I added some cayenne pepper. I'd recommend starting with 1/8 tsp and adding more as desired.