1 sm. eggplant
1 sm. zucchini
1 (16 oz.) can tomatoes
1 tsp. sugar
1/4 tsp. oregano leaves
1 chicken bouillon cube
1 sm. onion
1/4 c. oil
1/4 c. water
1/2 tsp. salt
2 (6 3/4 oz.) cans chicken chunks

Prepare crepes (see below). Dice eggplant, mince onion, slice zucchini lengthwise in half, then cut each half crosswise into 1/4 inch slices. In 12 inch skillet over medium heat, cook eggplant and onion in oil until tender. Add zucchini, tomatoes with liquid, water, bouillon, sugar, salt and oregano. Heat to boiling. Reduce heat, cover and simmer 15 minutes until zucchini is tender. Stir in chicken, heat through. To serve, spread a heaping tablespoon of filling on one side of each crepe. Roll jelly roll fashion. Spoon remaining mixture over crepes. Makes 6 servings.

CREPES:

1 1/2 c. flour
3 tbsp. sugar
1 1/2 c. milk
2 eggs
1 tsp. salt
1 3/4 tsp. baking powder
3 tbsp. butter, melted
Few drops vanilla

Sift together dry ingredients, add milk, butter, vanilla and egg yolks. Beat egg whites and fold into mixture. Cook on crepe pan or in skillet.