Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   olive oil
   3      cloves        garlic -- sliced
   2      small         eggplants -- cut into 1/4" 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
          dash          salt
                        ground pepper
   1      cup           parmesan cheese -- freshly grated
   1      pound         pasta -- uncooked

Preparation:

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.