Ingredients
3 cups peeled eggplant strips1/4 cup butter or margarine1/2 cup chopped onion1/2 cup sliced celery1 garlic clove, minced2 cups cubed cooked chicken1 can (8 ounces) tomato sauce1 tablespoon dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon salt1/8 teaspoon pepper2 cups cooked pasta1/2 cup shredded mozzarella cheese
Preparation
In a large skillet over medium heat, saute eggplant in butter for 10 minutes. Add the onion, celery and garlic; saute until vegetables are tender. Add the next seven ingredients; simmer for 10 minutes. Stir in pasta; sprinkle with mozzarella cheese.
