Eggplant and Chickpea Stew

2/3 cup diced green bell peppers

1 1/2 teaspoons olive oil

1 cup cubed Asian eggplant (1-inch cubes)

1 tablespoon minced garlic

1 can (15 ounces) chickpeas, drained and rinsed

1 can (14 ounces) diced tomatoes

1 1/2 cups filtered water

1 cup fresh or frozen cut green beans

1/4 cup chopped fresh parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon curry powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper