EGGPLANT CACCIATORE These tasty morsels will help get your party started. Created with health and nutrition in mind. Servings: 4

INGREDIENTS: 2 tablespoons olive oil 1 medium onion, chopped 1 large eggplant, about 1 ½ pounds, cut into ¾-inch pieces 1 14.5-ounce can stewed tomatoes 1 8-ounce can mushroom stems and pieces, drained 1 teaspoon dried basil ¼ teaspoon salt 1/8 teaspoon ground black pepper ½ cup shredded mozzarella cheese

PREPARATION: In 12-inch skillet over medium-high heat, in olive oil, cook onion about 5 minutes, stirring occasionally. Add eggplant and cook until tender, 10 to 12 minutes, stirring constantly. Add stewed tomatoes, mushrooms, basil, salt and pepper, stirring to break up tomatoes; over high heat, heat to boiling. Simmer, uncovered, 5 minutes until mixture thickens, stirring occasionally. To serve, sprinkle eggplant mixture with shredded cheese.