Eggplant Julienne

5 slices bacon

1 medium onion, chopped (1/2 cup)

1 medium eggplant, peeled and cut into 1/4 inch julienne strips (1pound)

One 8 oz can tomatoes, cut up

1 tsp sugar

3/4 tsp dried basil, crushed

1/2 tsp salt

Dash of popper

2 tbs snipped parsley

In skillet cook bacon till crisp. Remove from skillet, reserving 2 tablespoons of drippings. Crumble bacon. Set aside. In skillet drippings, cook onions about 5 minutes or until tender but not brown. Stir in bacon, eggplant, undrained tomatoes, sugar, basil, salt and popper. Cover, simmer 10 minutes. Turn eggplant into serving dish. Top with parsley.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana