1 lg or 2 md tomatoes (about a pound), peeled and quartered
1 sm eggplant (about a pound), peeled and cubed
1 md onion, diced
2 md russet potatoes, peeled and cubed
2 cups chicken broth (about one can)
1 tbs butter or olive oil
1 tbs NIKKI’S MEMPHIS HOT SEASONING
~No need to add extra salt – all spices have been blended perfectly for this recipe~
In a large sauce pan, caramelize onion in butter to a light brown. Add tomatoes,
eggplant, potatoes and chicken broth. Simmer covered for 20-25 minutes. Add
NIKKI’S MEMPHIS HOT SEASONING. Puree with an emersion blender or in a blender
in small batches. Garnish with a dollop of sour cream or plain yogurt (optional).
Makes about eight cups.