Step 1

Cook bacon to crisp, drain on paper towels and set aside; once cool chop.

Step 2

To the pan drippings add 1/2 tablespoon of butter and the onion, bell pepper and celery, cook over medium for 4 minutes. Add the garlic and cook another minute.

Step 3

Add the remaining butter and eggplant and cook until it begins to soften; add zucchini and squash and cook and stir 3 minutes longer.

Step 4

Add tomatoes, wine and okra, cover and reduce heat to medium low, cooking another 4 to 6 minutes or until squash and eggplant are fully tender.

Step 5

Taste and season with salt, pepper and Creole/Cajun seasoning, if using.

Step 6

Just before serving, toss with herbs and add bacon, reserving a pinch for garnish.

Step 7

Eat as is as a main dish, side dish, toss it with pasta, spoon over crusty bread, or stuff into an omelet.