Butter Bean Sausages

1. Combine eggplant, onion, chili, garlic, wine, and stock in small frying pan. 2. Bring to boil, cover, simmer briskly 7 minutes. 3. Uncover and cook, stirring, until onion is soft and liquid is gone. 4. Blend eggplant mixture with butter beans, breadcrumbs, and juices. Season to taste. 5. Chill at least 1 hour. 6. Process coating breadcrumbs with nutritional yeast until very fine. 7. Spread crumbs on plate. Drop spoonfuls of bean mixture on top, roll to form sausages (make about 10). 8. Open freeze on baking sheet, or cook under broiler 5 minutes each side until browned. Note: Fragile until crust forms. Can cook from frozen, slightly longer.