Quantities Ingredients
1 c.
|
Slivered almonds
|
1/4 - 1/2 lb.
|
Bacon cut in 1-inch lengths
|
1 lb.
|
Zucchini, sliced
|
1
|
Large eggplant, diced
|
1
|
Large onion, cut in wedges
|
1 Tbsp.
|
Flour
|
1 lb.
|
Tomatoes, diced
|
1
|
Clove garlic, minced
|
1 tsp.
|
Salt
|
1/4 tsp.
|
Pepper
|
1 Tbsp.
|
Dried basil OR 1 tsp. fresh minced
|
1/2 lb.
|
Swiss cheese, sliced
|
Preparation Procedures:
1.
Saute almonds with bacon in a large skillet. When almonds are lightly
roasted and bacon is crisp, remove both from skillet with a slotted
spoon.
2. Put zucchini, eggplant and onion into skillet. Cover and cook over medium-low heat for 15 minutes. Shake pan or stir occasionally to prevent sticking.
3. Add tomatoes, garlic, salt, pepper and basil. Taste and add more salt if necessary.
4. Layer vegetable mixture, almond, bacon and slices of cheese in a 2 qt baking dish, ending with bacon and almonds in a ring on top.
Oven Temperature:
Bake uncovered at 400 degrees for about 15 minutes until hot and
bubbling. It may also be refrigerated until later. The baking time
should be approximately 30 minutes in this case.