Cut the bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. Add the eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. Gently stir in the tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve. VARIATION: Increase the garlic cloves to 6.

Source: The Thousand Recipe Chinese Cookbook