Vegetable, Pork, and Bean Chili

Olive oil
1 medium eggplant, peeled and diced 1"
1 large onion, diced 1"
1 leek, cleaned well and white part sliced thinly
4 cloves garlic, minced
2 large carrots, peeled and diced
1 green pepper, diced 1"
1# ground pork
1# mixed dried beans, picked over and soaked overnight
2 Tbsp. tomato paste
1 can diced mild green chiles
2 Tbsp. each chili powder, paprika, and cumin
1 Tbsp. each coriander, oregano,  & black pepper
3 zucchini squash, diced 1"
2 yellow squash, diced 1"
1 (28oz) can diced tomatoes
1 qt. chicken stock
3Tbsp flour
2 Tbsp. chopped fresh parsley
Optional- cayenne pepper, to taste 
Garnish- thinly sliced green onion, crumbed queso fresco (or shredded cheddar)

In a large stock pot heat 2-3 Tbsp. olive oil over medium high heat until shimmering.  Add eggplant, sprinkle with a little salt and cook, stirring often for 15 minutes until eggplant is very soft.  Add onions, leeks, green pepper, and carrots and cook for 3 minutes, stirring occasionally.  Add garlic, stir and cook for an minute.
Add pork and all spices; with a wooden spoon stir as the meat browns, about 5-7 minutes.  Add tomato paste, stir, lower heat and cook for another 5-7 minutes.  Add diced tomatoes, zucchini, yellow squash, and green chiles.  Add stock, stir and bring to a boil.  Immediately, reduce heat and cover.  Cook until beans are tender, about 45-50 minutes.  While stirring, slowly add flour to thicken chili, continue to cook for 10 minutes.  Add parsley, stir and correct seasoning with salt and pepper.  Spoon chili into bowls and top with sliced green onion and cheese, serve and Enjoy!

* this is much better if made a day or two in advance to let the favors marry.