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

Saute almonds with bacon in 12 inch skillet. When almonds are lightly roasted and bacon crisp, remove with slotted spoon. Add zucchini, eggplant, and onion to skillet. Cover and cook over medium heat for 15 minutes, stirring often. Mix in flour, then add tomatoes. Stir in garlic, salt, pepper, and basil. Layer vegetable mixture, almonds, bacon, and cheese slices in 2 quart baking dish, ending with bacon and almonds. To serve right away, bake, uncovered, in 400 degree oven for 15 to 20 minutes. To serve later, cover and refrigerate. To heat, uncover and bake in 400 degree oven 30 to 35 minutes.