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|Written by sailacious|
4 strips bacon, cut into 2-inch pieces
1 cup sliced onion
1 can (14.5 oz) tomatoes undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 tsp salt
1 tsp Italian seasoning
1 large eggplant (about 1 pound), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 oz shredded monterey jack cheese
In large skillet, cook bacon and onion until crisp; drain.
Stir in garlic, tomatoes, paste, oil, garlic and seasonings.
Spread half into greased 13/9 pan. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers.
Bake 375 degrees for 45 min.
*This can olso be cooked in a large covered saute pan with a flame tamer for 30 min.
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