Recipe

Butterflies With Eggplant Recipe

	Chihuahua / All my dishes 1 year, 9 months ago A light and delicious pasta dish. From, Pasta with a Flair. Prep:15m Cook:35m Servings:6	Chihuahua
	quick easy pasta

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Ingredients

1 Eggplant (about 12 ounces) cut into 2-inch strips

1/4 pound Mushrooms, sliced

1 C sliced Celery

1 tsp. crushed, dried sweet Basil Leaves

2 ripe medium Tomatoes, peeled and chopped

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 package (5 ounces) Bow Ties or Butterfly Noodles

6 ounces Monterey Jack cheese, cubed

(To peel fresh tomatoes, first bring a saucepan of water to boil. With a small sharp knife, cut out the core from the stem end of the tomato. Then cut a shallow X in the skin at the base of the tomato. Place in boiling water for about 20 seconds, then remove and dip in a bowl of cold water. Starting at the X, peel the skin using your fingertips and if needed use the sharp knife. Cut the tomato in half, then turn each half cut-side down. Cut as directed in recipe.)

Directions

In a 10-inch, nonstick frying pan, combine eggplant, mushrooms, celery, and basil; cover and steam for 10 minutes or until vegetables are limp.

Add tomatoes, salt, and pepper; simmer, covered, for 15 minutes.

Cook bow ties according to package directions; drain.

Stir bow ties and Monterey Jack cheese in vegetable mixture.

Cover and let sit 1 to 2 minutes until cheese is melted.

Stir and serve.

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