Eggplant With Tomatoes
|Bacon slices||6 , cut into pieces|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Tomatoes||2 Medium, chopped|
|Eggplant||1 Small, cut into 1 inch cubes|
|Red peppers||1⁄8 Teaspoon, crushed|
Fry bacon in 10-inch skillet until crisp; drain on paper towels.
Cook and stir onion and garlic in bacon fat until onion is tender.
Drain fat from skillet.
Add tomatoes, eggplant, salt and red peppers to onion.
Cover and simmer until eggplant is tender, about 15 minutes.
Top with bacon.