Bacon Eggplant Casserole
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.