Butterflies With Eggplant Recipe

Ingredients

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• 1 eggplant (about 12 ounces) cut into 2-inch strips shopping list
• 1/4 pound mushrooms, sliced shopping list
• 1 C sliced celery shopping list
• 1 tsp. crushed, dried sweet basil leaves shopping list
• 2 ripe medium tomatoes, peeled and chopped shopping list
• 1/2 tsp. salt shopping list
• 1/8 tsp. pepper shopping list
• 1/2 package (5 ounces) Bow Ties or Butterfly noodles shopping list
• 6 ounces monterey jack cheese, cubed shopping list
• (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.) shopping list