Skillet Eggplant Julienne

By McLean

Ingredients

• 5 slices bacon
• 1 medium onion, chopped (1/2 cup)
• 1 medium (1 lb.) eggplant, pared and cut into 1/4-inch julienne strips
• 1 (8 oz.) can tomatoes, cut up
• 1 teaspoon sugar
• 3/4 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 2 tablespoons snipped parsley

Details

Servings 6

Preparation

Step 1

In skillet, cook the bacon until crisp. Remove from skillet and reserve 2 tablespoons of dripping. Crumble the bacon and set aside.

In the drippings, cook onion until tender but not brown, about 5 minutes. Stir in bacon, eggplant, tomatoes, sugar, basil, salt and pepper. Cover and simmer for 10 minutes.

Turn eggplant into a serving dish and sprinkle with parsley.