2 c. cubed, peeled eggplant
1 c. zucchini slices
1/2 c. celery slices
1/4 c. chopped onion
2 tbsp. butter
2 c. (8 oz.) shredded natural moisture part-skim mozzarella cheese
8 oz. mostaccioli noodles, cooked, drained
1 c. chopped tomatoes
1/2 c. salad dressing
1/2 tsp. oregano leaves
Grated parmesan cheese

Saute eggplant, zucchini, celery and onion in butter in large saucepan or skillet until tender. Add mozzarella cheese, noodles, tomato, salad dressing and oregano; cook, stirring constantly, over low heat just until cheese is melted.

Sprinkle with parmesan cheese; serve immediately. Makes 6 servings.