2 medium size eggplants cut in pieces
1/2 of each sweet red, yellow and orange peppers cut in strips
Small red and yellow onions cut in pieces
Salt and pepper to taste
2 cloves of garlic
Cilantro leaves chopped
2 scallions stalks snipped
1/2 a pack of Hickory smoked bacon (any brand) cut in pieces
2 Tb of vegetable oil
In a non-stick skillet heat the oil and cook the bacon for a couple of minutes.
Add the eggplants and cook until they are soften, almost wilted looking.
Toss the sweet peppers, salt, pepper and garlic, cook for about five more minutes and you are done.
Sprinkle with cilantro leaves and scallions, serve over rice or mashed potatoes (sweet or regular). And enjoy!