1/4 lb. bacon, cut into 1" lengths
1 lb. zucchini, squash, sliced
1 lg. egg plant, peeled & diced
1 lg. onion, chopped
1 tbsp. flour
2 c. fresh tomatoes or 1 can (1 lb.) tomatoes, undrained
1 tsp. minced garlic or garlic powder to taste
1 tsp. salt
1/4 tsp. pepper
1 tsp. basil
4-6 slices cheese (lite American)

Saute bacon in 10 to 12 inch skillet. When crisp remove with slotted spoon. Drain fat leaving 2 tablespoons in skillet.

Add zucchini, eggplant and onion to skillet. Cover and cook over medium low heat for 15 minutes, stirring often to prevent sticking.

Mix in flour, then add tomatoes, breaking with spoon to remove chunks. Stir in garlic, salt, pepper and basil. Layer mixture in 2 quart baking dish, ending with bacon and cheese. Bake uncovered in preheated oven at 400 degrees for 15-20 minutes until bubbly throughout. If using fresh tomatoes, add with zucchini eggplant, onion mixture.