Cheese Ratatouille Casserole

• 4 slices bacon diced
• 1/2 each eggplant
• 1 each onions cut up
• 1 each zucchini sliced
• 23 cup wheat germ
• 2 cups monterey jack cheese grated
• 2 each italian plum (roma) tomatoes sliced
• 8 ounces tomato sauce
• 1/4 cup water
• 1 teaspoon oregano crushed
• 1/2 teaspoon marjoram crushed
• 1/4 teaspoon rosemary leaves crushed
• 1/4 teaspoon salt

1. Fry the bacon in a large skillet, until almost crisp.
2. Add the eggplant, onion and zucchini.
3. Saute until the eggplant is tender, about 10 minutes.
4. Place half the vegetables in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat germ on top of the vegetables.
5. Sprinkle with half of the cheese.
6. Top with the tomatoes and remaining vegetables.
7. Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
8. Sprinkle with the remaining cheese.
9. Bake, uncovered, at 375F (190C).
10. for 20 minutes or until hot.

bacon, eggplant, onions, zucchini, germ, italian plum, tomato sauce, water, oregano, marjoram crushed, rosemary, salt

Taken from recipeland.com/recipe/v/cheese-ratatouille-casserole-47036 (may not work)