Creamy Pasta With Eggplant

3 small eggplant slice 1/2 inch thick
1/2 small onion, chopped
4 cloves garlic, chopped fine
1/2 can diced tomatoes or 2 fresh if in season
3 Tbsp. butter
1/2 pound rotini pasta
8 oz. crumbled blue cheese
4 oz. evaporated milk

Cook egglplant, onion and garlic in butter until wilted. Cook pasta
according to package directions. After draining pasta, add blue cheese,
vegetables and evaporated milk. Cook over low heat until blue cheese is
melted and there is a thick sauce.
You could add chopped, cooked chicken or shrimp if you want this to be a
main course.

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