large egg plant peeled, about 3 cups diced
1 large onion diced
1 cup celery diced
1 small can tomato sauce
1/4 pound margarine
1/2 pound cheese, your favorite, I use mix cheddar &/or mozzarella
fresh rosemary and basil to taste
salt and pepper to taste
3 cloves garlic coarse crushed
Saute garlic in margarine, add herbs when garlic starts to brown
then add vegs except tomato and saute until just tender. The eggplant soaks
up margarine and seasonings. Finally mix in tomato sauce and cheese and
heat just long enough to melt cheese and serve.