Title: Braised eggplant with bacon and tomatoes
 Categories: Vegetable
      Yield: 6 Servings
 
      6 sl Bacon
      4    Tomatoes
      1    Eggplant
      1    -(up to)
      2    Cloves garlic
    1/4 ts Salt
      1 ds Pepper
 
  1. Cut bacon strips in 2-inch sections. Peel and quarter tomatoes.
  Peel eggplant and cut in 1-inch cubes. Crush garlic.
  
  2. Place bacon in a cold pan; then heat and brown lightly. (Do not
  pour off fat.) Add garlic and stir-fry a few times.
  
  3. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then
  reduce heat to medium and cook, covered, until eggplant begins to
  soften (about 5 minutes), stirring once or twice.
  
  4. Gently stir in tomatoes. Reduce heat to low and cook, covered,
  until eggplant is done (about 5 minutes more). Season with salt and
  pepper and serve. VARIATION: Increase the garlic cloves to 6.
  
  From , ISBN 0-517-65870-4.