1-12oz. eggplant cut into 3in. strips
1 cup chopped celery
1 tsp. crushed basil leaves
2 very ripe tomatoes, blanched, peeled, seeded, and chopped
1/2 tsp. salt
1/8 tsp. pepper
2 2/3 cups cooked enriched bow-tie macaroni(hot)
8 oz. part-skim mozzarella cheese, cut into cubes
In a 12in. nonstick skillet combine eggplant, celery, and basil; cover and cook until vegetables are soft, about 10 minutes. Add tomatoes, salt, and pepper; simmer for 15 minutes. Stir in bow-ties and cheese; heat just until cheese is melted.
289 cal. 10g fat Serves: 4
