2 tablespoons oil
1 small onion, peeled and sliced thinly
2 cloves garlic
2 large Roma tomatoes, chopped
4 eggs, beaten
salt and pepper to taste
Over hot coals or gas stove, grill eggplants until skins are charred. Remove from heat and under running water, peel skin and rinse well. Coarsely chop flesh. In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened. Add tomatoes and continue to cook, mashing with the back of the spoon, until softened. Add eggplant. Season with salt and pepper to taste. Add beaten eggs, stirring to combine, and continue to cook until eggs are just set. Serve hot.