Eggplant With Tomatoes

• 2 medium strips bacon
• 1 small onion, diced
• 1 clove garlic, crushed
• 2 to 3 peeled tomatoes
• 1/2 green pepper, diced
• 1/2 c. celery, chopped
• 1 Tbsp. fresh parsley, finely minced
• 1 tsp. dried sweet basil
• 1 medium eggplant, peeled and diced
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. In a large skillet or Dutch oven, fry the bacon until crisp and transfer to a small platter.
2. Add the onion and garlic to the fat in the pan and saute for 3 to 5 minutes.
3. Add tomatoes, pressing them down into the skillet with a spoon, so they they will yield a little juice.
4. Add the green pepper, celery, parsley, basil, eggplant, salt and pepper.
5. Cover tightly and cook until the eggplant is tender and most of the moisture has converted into sauce, about 25 minutes.
6. Crumble bacon over the top and serve hot.
7. Makes 4 to 6 servings.

bacon, onion, clove garlic, tomatoes, green pepper, celery, fresh parsley, sweet basil, eggplant, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258282 (may not work)