1/2 lb. bacon (cut in 1 inch lengths)
1 lg. onion (cut in wedges)
2 c. diced fresh tomatoes
1 1/2 tsp. salt (optional)
1 tsp. basil
1 lb. zucchini (sliced)
1 lb. eggplant (diced)
1 tbsp. flour
1 tsp. minced garlic
1/4 tsp. pepper
6 oz. sliced Swiss cheese

Saute bacon in a large skillet. Remove crisp bacon from pan, and drain all but 2 tablespoons of fat. Add zucchini, eggplant and onion to skillet; cover and cook over medium heat, stirring often to prevent sticking. Mix in flour, then add tomatoes, breaking them up with a spoon. Stir in garlic, salt, pepper and basil. Layer vegetable mixture, bacon and cheese slices in a large baking dish, ending with bacon on top. To serve right away, bake uncovered in a preheated 400 degree oven 15 to 20 minutes, or until bubbly. To serve later, cover and refrigerate. To heat, uncover and bake in a preheated 400 degree oven 30 to 35 minutes. Serves 6.