1 medium eggplant, chopped
6 medium zucchini, chopped
2 slices bacon, chopped
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup rosé wine
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika

Preheat oven to 325 degrees. In saucepan, boil eggplant and zucchini in salted water until tender-crisp, about 10 minutes. Drain and set aside.
In skillet, fry bacon until lightly browned. Add onion and garlic and sauté for 15 minutes. Put bacon mixture and vegetables in buttered, 3-quart baking dish. Add remaining ingredients and mix well. Bake 40 minutes. Serve warm. Serves 10.

Serving size: 1 cup. Per serving: 83 calories, 4.4 g protein, 2 g fat, 11 g carbohydrates, 243 mg sodium, 4 mg cholesterol

John and Shari Rudy, Pedernales Electric Cooperative