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

Saute almonds with bacon in 10 to 12-inch skillet. When
almonds are lightly roasted and bacon crisp, remove from
skillet with slotted spoon. Add zucchini, eggplant and onion
to skillet. Cover and cook over medium-low heat for 15 min-
utes, shaking pan and stirring often to prevent sticking. Mix
in flour, then add tomatoes, breaking them up with spoon into
chunks. Stir in garlic, salt, pepper and basil. Layer vegeta-
ble mixture, almonds, bacon and cheese slices in 2 quart baking
dish, ending with bacon and almonds in a ring on the top.
To serve right away, bake uncovered in a preheated 400 degrees
oven for 12 to 15 minutes or until bubbly. To serve later,
cover and refrigerate. To heat, uncover and bake in a preheat-
ed 400 degrees oven for 30 to 35 minutes. Makes 6 servings.
Note: If you do not wish to use bacon, use 3 table-
spoons vegetable oil instead.

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