1 lg. eggplant, peeled & cut in 1 1/2" - 2" cubes
2 med. zucchini, cut in half lengthwise & sliced in 1/2" slices
2 green peppers, cut in 1 1/2" pieces
2 med. onions, chopped med.
1 sm. pkg. fresh mushrooms, sliced (opt.)
4 lg. fresh in season tomatoes or 1 lg. can (28 oz.) chopped tomatoes, undrained
10-12 slices cooked bacon, not done too well, broken in quarters
1 pkg. Cracker Barrel extra sharp cheddar cheese, sliced in 1/4" slices

In a large oven proof dish (deep and preferable glass). Layer all ingredients 2 to 3 times: eggplant, zucchini, onions, peppers, mushrooms, bacon, tomatoes and cheese. Be sure last layer ends with cheese. Bake at 350 degrees for 1 hour. Serves 8 to 10. Next day leftovers taste even better.