Eggplant Goulash

What you need:

1 large eggplant, chopped
1 medium onion, chopped
1 leek, chopped
5 or 6 cloves garlic, minced
1/2 cup olive oil, divided
1 bunch fresh green beans
sun dried tomatoes, to taste
1 bunch sage
1 teaspoon cumin
1 teaspoon paprika
1 (1 ounce) vegan gravy packet (can substitute 1/8 cup whole wheat flour)
1/2 a beer or a glass of wine (about 8 ounces)
1 vegan bouillon cube
salt and pepper, to taste
nutritional yeast, to taste
vegan parmesan, to taste
3 cups macaroni

What you do:

1. Cook eggplant, onion, leek and garlic with 1/2 the oil on medium/low for about 1 hour. Add remaining ingredients (except macaroni, nutritional yeast, and parmesan), including remaining oil.
2. Boil vigorously until alcohol is cooked out, about 10 minutes. Lower heat and continue cooking until beans are done (I like everything to be overcooked in this dish). Cook pasta according to package directions, al dente, reserving some pasta water.
3. Add al dente macaroni and some of the pasta water. Simmer a few minutes to allow the noodles to absorb flavors, and continue cooking.
4. Finish with a little salt, pepper, vegan parmesan and nutritional yeast.

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