Eggplant and Zucchini

Ingredients for Eggplant and Zucchini

• 1 medium eggplant, chopped
• 6 medium zucchini, chopped
• 2 slices bacon chopped
• 1 onion chopped
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup rose' wine
• 1/3 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 tsp. paprika

Directions:

Preheat oven to 325 degrees. In saucepan, boil eggplant and

zucchini in salted water until tender-crisp, about 10 minutes.

Drain and set aside. In skillet, fry bacon until lightly

browned. Add onion and garlic and saute for 15 minutes. Put

bacon mixture and vegetables in buttered, 3-quart baking dish.

Add remaining ingredients and mix well. Bake 40 minutes. Serve

warm. Serves 10.

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