Ingredients
4 bacon strips, cut into 2-inch pieces1 cup sliced onion1 can (14-1/2 ounces) diced tomatoes, undrained1/3 cup tomato paste1/4 cup olive oil1 large garlic clove, minced1 teaspoon salt1 teaspoon Italian seasoning1 large eggplant (about 1-1/4 pounds), peeled and cubed4 medium zucchini, sliced1 large green pepper, cut into strips8 to 12 ounces sliced Monterey Jack cheese
Preparation
In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
