This is one of my favorite vegetable dishes. For one thing, it goes with anything. It is tasty yet won't overpower any of your other dishes. My boss, Chris Braunschweig, one of the best bosses I've ever had, made it for a dinner party at her house. She showed me how to entertain in true style. Her living room was red and glittered with gorgeous Christmas decorations on top of her French Style decor. She was elegant, funny, smart, honest and incredibly talented as a leader and homemaker. Make this and enjoy it as much as I did working for her!
1 lb zucchini, sliced
1 lb eggplant, diced (my mom hates eggplant, but she likes this)1 lg. onion, cut in wedges
1 T GF flour or cornstarch1 lb. diced tomatoes
2-3 cloves garlic, smashed and minced1 t salt
1/4 t pepper1 t basil
1/2 lb sliced Swiss cheese ( people who don't eat dairy can scoop it off)
Saute almonds with bacon in skillet; when almonds a lightly toasted and bacon crisp remove with slotted spoon and put on paper towels to drain. Put zucchini, eggplant and onion into skillet. Cover and cook over med-low heat 15 minutes shaking or stirring to prevent sticking. Mix in flour, then add the rest of the ingredients. Layer vegetable mixture, almonds, bacon and slices of cheese in a 2-qt baking dish or dutch oven, ending with bacon and almonds on top. Bake uncovered at 400 degrees for about 15 minutes. Or, if serving later, put in the refrigerator and bake for 30 minutes in a 400 degree oven or 'til hot.