1medium(458g)eggplant, peeled and diced - (smaller pieces if you're skittish about eggplant)
1medium(100g)tomato, diced
1tablespoon(1tablespoon)fresh basil - chopped
1cup(108g)soft bread crumbs
2slices(50g)bacon, fried and crumbled - (optional)
salt and pepper to taste
1cup(113g)Cheddar cheese - shredded
Instructions
Heat 2 tablespoons olive oil in a large skillet. Saute 1/2 cup onions, chopped and 1/4 cup green bell peppers, chopped until soft. Add 1 clove fresh garlic, chopped and 1 cup fresh or frozen sweet corn. Saute a couple of minutes until the corn is slightly browned. Add 1 medium eggplant, peeled and diced. Saute and stir until the eggplant starts to brown. Cover and allow to cook another 5-7 minutes or until eggplant begins to soften.
Add 1 medium tomato, diced and cook another minute.
Add 1 tablespoon fresh basil, 1 cup soft bread crumbs, and 2 slices bacon, fried and crumbled (if using), and season with salt and pepper to taste Stir in half the 1 cup Cheddar cheese and pour into a flat casserole dish. Sprinkle with the remaining cheese.
Bake at 350˚F(180˚C) for 20-25 minutes.
Notes
If it's too hot to turn on the oven, put a lid on the skillet after you have added all ingredients and turn the heat down low 'til it's heated through and the cheese is melted. If you're grilling, put the covered skillet over indirect heat for similar results.