1 Chopped onion
1/2 cup dry white wine
1 T butter
salt and pepper
2 tsp curry powder
1 T flour
1 1/2 vegetable stock
1 C whole milk
onion, butter

6 small Italian eggplants (2 lb total)
2 medium onions, cut lengthwise into 1/4-inch-thick wedges
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
1/3 cup water
eggplant, onion, tomato

Une demie baguette de pain.
Une demie échalotte.
Une poche d'oeufs de cabillaud.
Un jus de citron.
fruit, fish, onion, bread