1 (1 lb.) eggplant
6 green onions with tops, sliced
1 rib celery, chopped
2 tbsp. butter
1 (14.5 oz.) can stewed tomatoes
1 1/2 c. dry herb stuffing mix (such as Pepperidge Farm)
1/2 c. chicken stock
Salt and pepper to taste
1/2 c. Mozzarella cheese

Peel eggplant and cut into 1 inch cubes. In a 2 quart casserole, combine eggplant, onions, celery and butter. Cover and microwave on high 8-10 minutes. Add stewed tomatoes including liquid, stuffing mix, stock, salt and pepper. Recover and microwave on high 4 minutes. Top with cheese and microwave on high 1 minute, or until cheese melts. Makes 6 servings. Freezable.