1.   A couple of minutes before sauteing, increase the heat to medium-high.

2.   Add chicken stock, increase heat to high and bring to a boil.

3.   Add cream, increase heat, and bring to a simmer.

4.   Add the beans and increase the heat to medium-low.

5.   Add the eggplant and increase heat to high.

6.   Add the mushrooms, increase the heat to medium-high and saute until they are lightly browned.

7.   Add the pasta and increase heat to high.

8.   Add wine and increase heat to medium-high.

9.   Add the butter and increase heat to medium.

10.   Add the millet and cumin seeds and increase the heat to let them toast lightly.