2 tbsp. butter
1 sm. onion
1 green pepper, diced
4 tomatoes, peeled & chopped or 1 lb. can tomatoes (cut up)
1 med. to lg. eggplant, cubed (unpeeled)
1/2 tsp. basil
1/4 tsp. oregano
Salt & pepper as desired

Saute onion and green pepper in butter in a large skillet. Add chopped tomatoes and simmer a few minutes. Add eggplant, herbs and seasonings. Cook over medium heat about 15 minutes, or until vegetables are tender.

Serve hot garnished with bacon bits, as a side dish with dinner or as a supper dish (spoon over hot rice). Serves 4 or more. (Zucchini and other squash may be substituted for eggplant.)