Ingredients (use vegan versions):
- 1 large eggplant or equivalent
- 1 medium onion, 1 leek
- 5 or 6 cloves of garlic (more or less to taste)
- 1/2 cup olive oil
- 1 vegan gravy packet (can substitute 1/8 cup whole wheat flour)
- 1 teaspoon cumin
- 1 teaspoon paprika
- bunch of fresh green beans
- sun dried tomatoes (could also use fresh or dried fancy mushrooms or good black olives)
- 1/2 a vegan beer or a glass of vegan wine (or both!)
- 1 vegan bouillon cube
- bunch of sage or other appropriate fresh herbs
- about 3 cups of semolina macaroni
- nutritional yeast and vegan parmesan
Directions:
Chop up the eggplant, onion, leek and
garlic and cook on medium/low. Heat with
half the olive oil for an hour or more.
Add green beans, herbs, spices,
sun dried tomatoes, beer/wine, remaining olive
oil, gravy etc. Boil vigorously until
alcohol is cooked out (ten minutes).
Lower heat and continue cooking until
beans are done (I like everything to be
overcooked in this dish).
Add al dente macaroni and some of the
pasta water. Simmer a few minutes to
allow the noodles to absorb flavors, and
continue cooking.
Finish with a little salt, pepper, vegan
parmesan and nutritional yeast (hot
pepper flakes are also good).
Serves: 3
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