Baked Marinated Eggplant Serve hot with barbecued meats, or cold on lettuce leaves as asalad or appetizer. 2 small (about 2 lbs.) eggplant 1 can (14 to 16oz.) italian-style tomatoes, drained 3 slices bacon 1/4 cup minced onion2 cloves garlic, minced or pressed 1/4 teaspoon pepper 1 teaspoon freshor 3/4 teaspoon dry rosemary 1/4 cup red wine vinegar 1/4 cup olive oil 1/8 teaspoon cayenne Trim stems off eggplant. Cut eggplant into 1-inch cubes. Place ina shallow 2-1/2- to 3-quart casserole.
Cut tomatoes in half crosswise;cut bacon in 1/2-inch pieces. Add tomatoes and bacon to eggplant alongwith onion, garlic, pepper, rosemary, vinegar, oil, and cayenne. Stirto mix well, then shake dish to level ingredients. Bake, uncovered, in a 350[deg.] oven for 30 minutes. Stiringredients to mix well; continue baking until eggplant mashes easilywhen pressed, 20 to 25 minutes longer.
Serve hot or at room temperature. If made ahead, cover and chillas long as 3 days. Makes 6 servings.