*Vegetable Casserole - cooking recipe

Ingredients

1 c. slivered almonds
1/4 lb. bacon, cut into 1-inch lengths
1 lb. zucchini squash, sliced
1 lb. eggplant, diced
1 large onion, sliced
1 Tbsp. flour
2 c. diced, fresh tomatoes or 1 lb. can tomatoes
1 tsp. minced garlic or garlic salt
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. basil (optional)
1 (6 oz.) pkg. sliced Swiss cheese

Preparation

Saute almonds with bacon in 10 to 12-inch skillet.
When almonds are lightly roasted and bacon is crisp, remove from skillet with slotted spoon.
Add zucchini, eggplant and onion to skillet.
Cover and cook over medium-low heat until tender, about 30 minutes, stirring often to prevent sticking.
Mix in flour, then add tomatoes.
Stir in garlic, salt, pepper and basil.