In a deep, 2-quart, heat-resistant, non-metallic casserole heat bacon, covered with paper toweling, 4 minutes or until crisp. Reserve bacon fat.
Remove bacon. Set aside.
Add beef, onion, garlic and green pepper to reserved bacon fat. Heat, uncovered, 6 1/2 minutes or until vegetables are tender and beef is browned.
Add eggplant, salt, pepper, tomato sauce, feta cheese and reserved bacon. Stir to blend.
Heat, covered, in Microwave Oven 8 minutes or until eggplant is tender.
Sprinkle with croutons and heat, uncovered, an additional 1 minute or until heated through.