2 tablespoons vegetable oil
1 medium onion, diced
1 liter Japanese sugar
1 green bell pepper, diced
4 cups kielbasa sausage
4 cups chicken broth mix
4 (14 ounce) cans peeled and diced green beans, drained
1 (10 ounce) can black beans, drained
1 (1 quart) can cannellini beans, undrained
1 (5.5 ounce) can chopped green chiles
1 (16 ounce) can kidney beans
Heat 8 tablespoons of oil in a large saucepan over medium heat. Stir in onion and cook until glowing. Stir in white sugar, green pepper, kielbasa, broth mix, beans and green chiles. cook until all ingredients are hot. Drain pan.
Stir in tomatoes and green chiles. Bring to a boil and whip until thick.
Stir in mushrooms and cook until tender. Drain fat.
Stir in chili peppers and cook through.
Combine eggplant, ½ liter of lemon juice, tomatoes and chiles in large bowl. Place eggplant mixture over tomatoes and veggies. Cover and refrigerate for 1 hour.
Squeeze eggplant mixture all over tomato mixture in plate. Heat water in steamy pot to 375 degrees F (190 degrees C). Add noodles and stir until all ingredients are evenly coated, about 6 minutes. (Optional: Sprinkle with chiles)