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EGGPLANT, PASTA AND MOZZARELLA




Source of Recipe


Nancy


List of Ingredients




6 oz. uncooked pasta (either corkscrew or elbow)
1 (1 lb) eggplant
1 (14½ oz) can diced tomatoes Italian style (contains basil, garlic & oregano)
½ cup chopped celery
½ teaspoon pepper
3 oz grated part-skim mozzarella
3 teaspoons dried oregano


Recipe



Cook pasta according to package directions. Drain and keep warm.

Peel eggplant, and cut into 1 inch chunks. Combine with tomatoes, celery and pepper, in a large non-stick skillet. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Uncover and cook an additional 15 minutes, or until MOST of the liquid has evaporated. Remove from heat and stir in pasta. Add cheese and oregano. Stir just until the cheese melts.