1-2 eggplants, large, pared and sliced
3 tomatoes, fresh, ripe, sliced into round rings
1 onion, medium, sliced into round rings
2 green peppers, large, sliced into round rings, seeds removed
2 strips of bacon
2 tbsp. butter
1/4 c. water
Salt and pepper
1/2 tsp. Italian seasonings

Preheat oven to 400 degrees. Butter bottom of a large casserole dish; sprinkle both of the eggplants with salt and a small amount of pepper; lay part of the eggplant rings into bottom of a large buttered casserole baking dish.

Put a layer of tomatoes, onion slices, and green pepper slices on top of eggplant. Then another of eggplants slices and repeat; but finish with tomato slices. Add the water. Top with bacon strips and dot with butter. Bake in covered dish at 400 degrees about 40 minutes.