4 bacon strips, cut into two inch pieces
1 cup sliced onion
1 can ( 14-1/2 oz ) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant ( around 1-1/4 pounds ), peeled and cubed
4 medium zucchini, sliced
1 large green peppers, cut into strips
8-12 ounces sliced Monterey Jack cheese.
1) In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt, and Italian seasoning.
2) Spread half into a greased 13-in. by 9-in. by 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. bake, uncovered, at 375 degrees for50-55 minutes or until hot and bubbly.
Yield: 8 servings
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