1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (4 ounces) sharp shredded cheddar cheese
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
Hot cooked fettuccine
Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine.