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.
Cajun Country -- New Iberia, Louisiana