Soak eggplant in salt water for 30 minutes. Cook in boiling water until tender. Brown green pepper and onion in rendered vegetable shortening. Add tomatoes and eggplant. Place in casserole. Add salt, pepper, and vegetarian bacon.
Sprinkle browned cracker crumbs over all. Bake at 400 degrees F for about 15 minutes.
Preheat oven to 375 degrees F. Cream margarine and add sugar and vanilla.
Work in flour gradually. Add nuts. Make into rolled cookies about the size of a little finger. Bake for 8 minutes or until lightly brown. Roll in powdered sugar twice.
Yields: 1 dozen cookies -- I'd make a couple of batches.