2 ounces noodles (e.g. rice or mung bean)
7 ounces eggplant, about 2/3 of a medium one
1/4 sweet red bell pepper (optional)
1/2 (14 ounce) can chopped tomatoes
1. Cook the noodles according to pack directions, then drain.
2. Chop the eggplant into 1/2 inch cubes. Deseed and chop the red pepper. Mix these in a microwavable bowl, season with celery salt, black pepper, dried basil and garlic powder to taste, then mix again.
3. Spread the tomatoes on top and then the noodles.
4. Microwave on HIGH until vegetables are done (8 minutes in an 800W microwave). Extra liquid will evaporate but the noodles shouldn't become overdone.