Bacon Eggplant Casserole

2 or 3 strips bacon
2 tablespoons butter
1 or 2 medium eggplant, peeled and cubed
2 or 3 zucchini, scraped seeded, if needed and cubed
1 medium vidalia or sweet white onion, peeled, chopped
1 or 2 cloves fresh garlic, crushed, peeled, minced
1 or 2 tomatoes, peeled, seeded, cubed, optional
1/2 teaspoon dried thyme, optional
1/2 teaspoon dried parsley, optional
2 cups shredded sharp cheese, divided
1 teaspoon table salt
1/8 teaspoon black pepper
2 eggs plus 1 teaspoon water, beaten lightly
1 8 ounce package stuffing mix
1/2 cup finely crushed fresh saltine crackers

Preheat oven to 350F. Peel and chop eggplant and cover with ice and salt heavily for about 10 minutes. Refrigerate while iced down. Drain thoroughly when ready to cook.

Fry bacon and set aside.

Leave drippings in frying pan. Add butter to pan and melt. Add onion and stir fry until onion is translucent. Add garlic and stir in for about 1 minute, but do not brown. Add eggplant, zucchini and tomato. Season with thyme, parsley, salt and pepper. Cook and stir often over medium low heat for 15 to 20 minutes. Remove from heat and stir in crumbled bacon. Set aside, uncovered.

Preheat oven to 350F. Butter a 2 quart casserole dish. Beat the eggs and water together and stir into stuffing mix, combining well. Combine with vegetables and 1/2 the cheese. Bake for about 35 minutes. Sprinkle saltine crackers on top and then top with the rest of cheese and bake for another 10 or 15 minutes.

Serves 4 to 6.