Instructions: Heat oil in heavy large skillet over medium heat. Sprinkle eggplant with salt and pepper. Add eggplant to skillet; saute until brown, about 3 minutes per side. Add patties to same skillet. Saute until patties and eggplant are cooked through, about 3 minutes per side.

Blend mayonnaise and tarragon in small bowl; season with salt and pepper. Spread mayonnaise mixture on bottom half of each bread piece. Top with patty, eggplant, tomato, greens and bread.

This recipe yields 2 servings;

can be doubled.

Comments: Gussy up some couscous with chopped olives and red onion, and offer carrot and jicama sticks for crunch. Fill phyllo tart shells (from your stores frozen foods section) with vanilla pudding and sliced bananas for dessert.

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