1 c. slivered almonds
1/4 lb. bacon, cut in 1/2" pieces
1 lb. zucchini, sliced
1 lb. eggplant, diced
1 lg. onion, sliced
1 tbsp. flour
1 (No. 2) can tomatoes (lg. can)
1 tsp. minced garlic
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. basil
6 oz. sliced Swiss cheese

Saute almonds with bacon. Remove both and add to pan the vegetables. Cover and cook slowly for a few minutes. Mix in flour. Add tomatoes and seasonings. Layer vegetable mixture, almonds-bacon and cheese slices in 2 quart baking dish. End with bacon and nuts on top. Bake, uncovered for 20 to 25 minutes in 400 degree oven. Serves 7 to 8.