French

• 1 large onion, thinly sliced
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 medium eggplant, peeled and cubed
• 3 medium zucchini, sliced
• 3 tomatoes, peeled and chopped or use diced canned (14.5 oz) tomatoes
• 1/2 teaspoon salt, less if using canned tomatoes
• 1/8 teaspoon fresh ground black pepper
• 1/8-1/4 teaspoon dried oregano
• 2 to 4 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

  Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are tender-crisp.  Stir in eggplant and zucchini; cook 5 minutes.

  Add tomatoes, salt,pepper, and oregano; stir well, and cook just until thoroughly heated.  Sprinkle with cheese and parsley. 

Unusual eggplant appetizer, with baked eggplant and onion, then chilled and served on crisp leaves of lettuce or as a spread with slices of crusty sourdough bread.

Hollandaise sauce is one of the classic French sauces made with egg yolk and butter. Making hollandaise by hand using a wire whisk is really no more difficult than using a blender.

Béchamel Sauce is one of the five "mother sauces" in French cooking. This white sauce is part of every French cooks arsenal of basic sauces.

A favorite Quiche Lorraine recipe with Canadian bacon instead of regular fried bacon is a little easier on the calories and fat. To keep things simple, you can make this quiche with a store-bought pie crust.

The classic French Beurre Blanc sauce works nicely with steamed or poached fish, drizzled over chicken or fresh vegetables. Beurre Blanc means white butter in French, so not a low calorie or low fat sauce, but very tasty.