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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.Catherine Lee, Chandler, Arizona Ingredients:
4 bacon strips, cut into 2-inch pieces |
1 cup sliced onion |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/3 cup tomato paste |
1/4 cup olive oil |
1 large garlic clove, minced |
1 teaspoon salt |
1 teaspoon italian seasoning |
1 large eggplant (about 1-1/4 pounds), peeled and cubed |
4 medium zucchini, sliced |
1 large green pepper, cut into strips |
8 to 12 ounces sliced monterey jack cheese |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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