1/2 pound bacon (chopped)
1 large to medium yellow onion (diced)
5 fresh medium tomatoes, diced (or one can of diced)
1 small can of tomato paste
1/3 C vegetable or canola oil
3 cloves of fresh garlic (chopped or pressed)
2 teaspoons of Italian seasoning ( or your preferred seasoning for tomato sauce)
1 large Eggplant (peeled and diced)
4 small zucchini
and 2 yellow squash (diced; you can use whatever combination of the two squashes you like)
sharp cheddar cheese (sliced)
Cut the bacon into small pieces and fry with medium heat in a large skillet. Cook until all the fat has rendered out completely and bacon is crispy. Add the diced yellow onion and saute until the onion is translucent. Add the fresh diced or canned diced tomatoes, the tomato paste, garlic, oil, and Italian seasoning. Stir until all are combined and simmer on medium low until the tomatoes are cooked.
Peel and Dice the eggplant. and dice the zucchini. Layer the ingredients like a lasagna: half the sauce, half the eggplant and zucchini, then cover with a layer of sliced cheddar cheese, and repeat the layers.
Cook uncovered at 375 degrees for about 45-50 minutes. The cheese should be beginning to brown.
I serve this with semolina pasta and fresh Parmesan cheese, but you could serve it with egg noodles, or eat it by itself with blanched veggies as a side.