1/4 lb. bacon
1 lb. zucchini, sliced
1 lb. eggplant, peeled and cubed
1 c. chopped onion
2 tsp. flour
2 c. tomatoes, seeded and chopped
1 tsp. minced garlic
1/4 tsp. pepper
1 1/2 tsp. salt
1/4 tsp. basil
1 (8 oz.) pkg. shredded Mozzarella cheese

Saute bacon in skillet. Remove when crisp with slotted spoon. Allow the bacon to cool, then crumble. Add zucchini, eggplant, and onion to skillet and cover. Cook over medium heat for 15 minutes. Blend in flour. Stir in tomatoes, garlic, pepper, salt, and basil.

Pour half of the mixed vegetables into a 3-quart casserole. Top with half the crumbled bacon and half the cheese. Repeat layers. Bake uncovered at 400 degrees for 20 minutes. Reduce heat to 350 degrees, cover with aluminum foil, and bake 30 minutes longer.