6 slices bacon
1 green pepper, chopped (opt.)
1 med. onion, chopped (opt.)
1 lg. eggplant, peeled & chopped
4 med. tomatoes, peeled & chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. (2 oz.) shredded cheddar cheese (sharp)
1/2 c. soft bread crumbs (whole wheat)

Cook bacon in a large skillet until crisp. Remove bacon and let drain. Reserve 2 tablespoons of bacon drippings in skillet. Crumble bacon and set aside.

Saute green pepper and onion in skillet with 2 tablespoons bacon drippings until tender. Add eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in salt and pepper. Spoon eggplant mixture into a lightly greased 2 quart casserole dish and top with bacon crumbs. Sprinkle cheese over casserole. Top with bread crumbs. Bake, uncovered at 350 degrees for 25 minutes. Makes 6 to 8 servings.