Directions

1. Slice onions. Peel potato and eggplants, cut them in half-moon shapes, and soak them in water.
2. Cook 1 in My French Cooking, add white wine, water and chicken soup stock, and simmer until softened.
3. Mix with a blender. Add milk and cook in a low heat so that it does not boil. Salt and pepper to taste.
4. Add My French Cooking to taste.