3 to 4 slices bacon (may substitute Bacos)
1 med. eggplant
1/4 c. chopped green pepper
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (8 oz.) can tomato sauce
1 c. water
1/4 tsp. oregano or basil (or both live it up!)
1/4 tsp. each salt and pepper
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese

Set oven to high (100% power). Brown bacon in microwave between 2 sheets of paper towels. Set aside. Combine butter, green pepper, onion and garlic in a 1 1/2 quart glass casserole. Cover and microwave 3 to 4 minutes. Meanwhile peel eggplant and cut into 1/2 inch cubes. Add to casserole with seasoning, tomato sauce and water. Cover and microwave 5 minutes.

Crumble bacon and sprinkle over vegetables (or sprinkle with Bacos). Top with shredded Mozzarella cheese, then sprinkle on the grated Parmesan cheese. Cover and microwave 3 to 4 minutes more until cheese bubbles. Let stand 3 to 4 minutes before serving. Serves 4 to 6.