Chipotle Vegetable Chili

1 small eggplant , cubed

1 medium onion , peeled and cut into eighths

2 medium zucchini , cubed

1/2 teaspoon(s) salt

1 tablespoon(s) olive oil

2 clove(s) garlic , minced

1 pound(s) button mushrooms , cleaned and quartered

1 bay leaf

1 teaspoon(s) chili powder dried chipotle pepper , stemmed and diced

1 can(s) (19-ounce) white cannellini beans , rinsed and drained

1 can(s) (14 1/2-ounce ) low-sodium vegetable broth

1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes

2 tablespoon(s) chopped fresh parsley leaves