2 slices bacon
1 onion, chopped
1 green or red bell pepper, diced
2 fresh tomatoes, peeled and diced or 1 c. canned tomatoes
1 lg. or 2 sm. eggplants, chilled, peeled, cut in into 1 inch cubes
1 tsp. salt

Pan broil bacon until crisp. Remove bacon slices and drain off part of the fat. Saute lightly the onion and bell pepper. Add tomatoes and heat to boiling. Add eggplant, stir well, heat quickly, simmer 12 to 15 minutes. Dice bacon and add to vegetables. Add salt. Serve at once.