1/4 lb. bacon, minced (about 4 slices)
1 eggplant
1 green pepper, chopped
3 or 4 onions, diced
1 large can whole tomatoes (about 4 cups)
3 cups celery
2 cloves garlic, minced
2 1/2 tbsp. salt
1/4 tsp. pepper
grated cheese, for sprinkling

Brown bacon in heavy soup kettle or pot. Wash eggplant (do not peel), cut into small cubes. Mix all ingredients except cheese - heat to boiling. Cover and simmer about 1 hour or until vegetables are tender. Season to taste with salt and pepper. Serve with sprinkling of grated cheese on top.

Submitted by: Maureen Pantos