1 large onion, minced
1/2 cup minced celery
3 cloves garlic, minced
2 teaspoons olive oil
2 cups cubed eggplant
2 cups chopped tomatoes
1 3/4 cups fat free chicken or vegetable broth
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 cup orzo or other small pasta, cooked

Add oil to a large saucepan and heat over medium heat until hot. Add onions, celery and garlic and saute for 3 minutes. Add the eggplant and tomatoes, cover and simmer for 10 minutes or until tomatoes begin to give off liquid. Add the broth, thyme and rosemary and simmer for 20 minutes. Add the pasta and heat through.

Makes 6 Servings
Serving Size: 12 ounces