1 eggplant, peeled and cubed
your favorite pasta noodles, cooked
1 onion, cut coarsely
1 red bell pepper, cut coarsely
1 large red tomato
1/2 (6 oz.) can black olives, cut thinly
4 oz. fresh sliced mushrooms (optional)
2 1/2 tbsp. chives, divided (I use dried)
garlic powder to taste
Italian seasoning, to taste
crushed red and black pepper, to taste
1/4 cup Italian dressing (Kraft)
Mozzarella cheese, for sprinkling
olive oil

Coat bottom of skillet with olive oil. Add onion and bell pepper. Sauté, adding 1 tablespoon of the chives, garlic powder, Italian seasoning and red/black pepper.

Add Italian dressing to skillet. Add 1 tablespoon chives. Add eggplant, tomato, olives, mushrooms and sauté together (not too long so the tomatoes and eggplant don't become mushy).

Pour your pre-cooked noodles into your baking dish. Pour eggplant mixture over your noodles. Grate Mozzarella cheese over mixture (as much as you like). Sprinkle remaining chives over cheese. I like to add a little crushed red pepper to the top for some extra color.

Bake at 350°F for about 20 minutes. Enjoy! :)

Submitted by: Kimberly Grusendorf