3 tbsp. oil
1 c. slivered almonds
1/4 lb. bacon, cut up
1 lb. zucchini, diced
1 tbsp. flour
1 c. tomatoes
1/4 tsp. pepper
1 lb. eggplant (diced)
1 lg. onion, cut in wedges
1 tsp. garlic, minced
6 oz. Swiss cheese
1 tsp. basil
1 1/2 tsp. salt

Saute almonds with bacon until lightly roasted and bacon is crisp. Remove with slotted spoon. Saute zucchini, onions, and eggplant. Cover and cook 15 minutes.

Mix in flour, tomatoes (broken up) and spices. Layer vegetables, bacon mixture and cheese slices in 2-quart baking dish, ending with bacon and nuts. Bake at 400 degrees for 15-20 minutes or refrigerate covered and bake at 400 degrees for 30-35 minutes. Uncovered.