Cut 2 pounds sirloin tip roast into 1 1/2 inch cubes and marinate overnight in bourbon marinade (covered and chilled).

Score lengthwise 4 small eggplants and cut them crosswise into 1/2 inch slices. Sprinkle the eggplant with salt and let it drain between paper towels for 30 minutes. Meanwhile, rinse 12 large mushroom caps, 2 green peppers, cut into 1/2 inch squares, 2 red onions, cut into 1 inch wedges and 12 cherry tomatoes. Halve crosswise 1/2 pound sliced bacon.

Drain the beef, reserving the marinade, wrap each cube in a piece of bacon, and thread the beef on six 10 inch metal skewers alternately with the mushrooms, pepper, eggplant, onion and the cherry tomatoes.

Cook the kebabs on a grill or under a preheated broiler, turning them and basting them with the reserved marinade until done (bacon will be crisp). Serves 6.

BOURBON MARINADE:

In a shallow dish combine 1/4 cup each of bourbon, soy sauce, Dijon mustard and firmly packed brown sugar, 1 small onion, thinly sliced, 2 teaspoon salt, a dash of Worcestershire sauce, and pepper to taste. Use the marinade to marinate beef, chicken, or pork in the refrigerator and to baste it as it is grilled. Makes about 1 cup.