Eggplant Provencal

Ingredients

• 3 cups peeled eggplant strips
• 1/4 cup butter or margarine
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1 garlic clove, minced
• 2 cups cubed cooked chicken
• 1 can (8 ounces) tomato sauce
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cooked pasta
• 1/2 cup shredded mozzarella cheese