- 1 large eggplant
- 3 tablespoons olive oil
- 1 large tomato, diced
- 2 cloves garlic, peeled and minced
- 3 eggs
- salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
- Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
- Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.