Vegetable Stew

*1 large minced onion
*1/2 cup minced celery
*3 cloves minced garlic
*2 tbsp olive oil
*2 cups cubed eggplant
*2 cups chopped tomatoes
*1 3/4 cups broth (canned will do, I like Low-Sodium/Fat-Free College Inn)
*1/8 tsp dried thyme
*1/8 tsp dried rosemary
*1 cup orzo, pastina, or other small, cooked pasta

Heat oil over medium heat, add onions, garlic, and celery and saute for 3 minutes

Add eggplant and tomatoes, cover, and simmer until tomatoes begin to weep, about 10 minutes

Add broth and herbs, simmer 20 minutes, then add pasta and heat through.

Serve with crusty bread, saltines, and a big cold glass of milk. You can add chocolate in it if you've been good and your homework is done.