1 eggplant (about 3/4 lb.)
2-3 strips bacon
2-4 cloves garlic, slivered
Salt, pepper, basil
1/2 sm. green pepper, cubed
1/4 c. cider vinegar
1/4 tsp. onion powder
1/4 c. oil

Wash whole, unpeeled eggplant; dry. Lengthwise, cut 3-4 rows of small gashes across eggplant. In these make separate rows of small pieces of bacon, garlic slivers rolled in salt, pepper and basil and small cubes of green pepper. Put eggplant in roasting pan. Combine vinegar, onion powder, pepper, and oil; pour over eggplant. Cover pan, roast in 325 degree oven about 1 hour. Serve in slices with pan juice. Makes 2-3 servings.