5 slices bacon
1/2 c. chopped onion
1 med. eggplant, peeled, and cut into julienne
1 (16 oz.) can whole tomatoes, undrained and chopped
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
Dash of pepper
2 tbsp. chopped fresh parsley

Cook bacon until crisp; drain and crumble, reserving 2 tbsp. of drippings in skillet. Set bacon aside. Saute onion in drippings until tender; add eggplant, tomatoes, sugar, basil, salt, pepper, and bacon. Bring to boil; cover. Reduce heat and simmer 10 minutes. Sprinkle with parsley. Yield: 6 servings.