Chicken with Eggplant and Button Mushrooms

Course : Eggplant
Serves: 4
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6 tablespoons olive oil
3 cloves garlic -- sliced
2 small eggplants -- cut into 1/4 inch cubes
3/4 pound boneless skinless chicken breasts -- cut into 3/4 inch pi
6 ounces button mushrooms -- fresh, very small
1 1/2 tablespoons dried oregano
1 dash salt
1 dash ground pepper
1 cup parmesan cheese -- freshly grated
1 pound pasta -- uncooked

Preparation / Directions:

In a frying pan over low heat, warm the olive oil. Add the garlic and saute, stirring, until crisp, about 3 minutes. Add the eggplant, chicken and mushrooms, raise the heat to medium and cook, stirring often, until the vegetables are tender and the chicken is cooked, about 10 minutes. Add the oregano and season to taste with salt and pepper. Remove from the heat, cover and keep warm. Meanwhile, cook your choice of pasta until al dente. Drain and transfer to a warmed serving dish. Immediately pour the sauce over the pasta, toss well and serve at once. Pass the parmesan cheese at the table. NOTES : use bucatini or other pasta strands. You may substitute lean pork for the chicken.

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