| 1 2/3 cups slivered almonds 6 strips bacon, cut up 1 1/2 lb zucchini, unpeeled, sliced 1 1/2 lb eggplant, unpeeled, cut up 2 medium onions, sliced 1 1/2 tbsp flour 1 28oz can tomatoes 2 chicken boullion cubes 1 1/2 tsp minced garlic 1 1/2 tsp salt 1 1/2 tsp basil 1/4 tsp pepper 1/2 lb sliced Swiss cheese In large frypan, sautee bacon until crisp. Skim out bacon, add almonds and sautee. Skim out almonds, add onions, zucchini and eggplant. Cook over medium heat for 15min. Stir. Stir in flour, salt, pepper, garlic. Add basil, tomatoes and boullion cubes, simmer long enough to dissolve cubes. In large casserole, layer 1/2 the veggies, cheese, almonds and bacon. Repeat. Bake at 400. |