Eggplant with Tomato

• 1 1/2 cups cubed eggplant
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• Solid vegetable shortening
• 1 cup canned tomatoes
• Salt and pepper
• 2 slices of vegetarian bacon (chopped)
• Cracker crumbs, browned in milk-free margarine

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.

• Yields: 4 generous servings
• Preparation Time: 1 hour