Ingredients:

• 4 eggplants
• 6 cloves of garlic
• 3 tomatoes
• 4 Owner
• salt and pepper to taste
• 3 tablespoons oil

Preparation:

1. Wash the aubergines and cut into thick slices. Roast them on a baking sheet in the oven at 200 degrees for 20 minutes.
2. Heat oil in a pan and fry the garlic until golden brown.
3. Add the tomatoes and simmer for 5 minutes.
4. Add the roasted aubergine slices and mix well.
5. Whisk the eggs in a bowl and add to the pan with the aubergines.
6. Cook for a further 5 minutes over medium heat until the eggs are set.
7. Season with salt and pepper and serve.

Bon appetit!

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