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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 1 small zucchini, cut in half lengthwise, seeded, and diced
- 1 large ripe tomato (1/2 pound), peeled, seeded, and chopped
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground pepper
- 8 eggs
Method
- Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil.
- Bake 15 minutes, until softened and browned.
- Remove from the heat.
- Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper.
- Cook, stirring, until they soften and begin to color, about 10 minutes.
- Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes.
- Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes.
- Taste and adjust seasonings.
- Preheat the broiler.
- Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste.
- Turn the heat in the pan to medium-high and pour in the eggs.
- Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture.
- When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat.
- Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter.
- Cut into wedges and serve.
