Eggplant In A Jiffy - cooking recipe

Ingredients

6 c. diced eggplant
1 c. sliced celery
1 c. chopped onion
1 Tbsp. chopped parsley
1/2 tsp. oregano leaves, crushed
2 Tbsp. butter or margarine
1 large tomato, cut in wedges
2 Tbsp. grated Parmesan cheese

Preparation

In a 2-quart saucepan combine eggplant, celery, onion, parsley, oregano and butter.
Heat to boiling.
Reduce the heat, cover and cook 10 to 12 minutes.
Add the remaining ingredients, reduce the heat and simmer 5 to 8 minutes.