Eggplant (Aubergine) Casserole

• medium eggplant↗1
• extra virgin olive oil↗1⁄8 cup
• medium onion (diced)↗1
• garlic cloves (minced)↗3
• plum tomato (diced)↗1
• turmeric↗1⁄2 teaspoon
• eggs (beaten)↗3
• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.

2. 2

   Remove from oven& slightly cool& peel.

3. 3

   Cut into 1/2” pieces.

4. 4

   In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.

5. 5

   Add tomato, tumeric, eggplant, salt& pepper.

6. 6

   Stir to evenly combine.

7. 7

   Cook 1 or 2 minutes over medium flame.

8. 8

   Add the beaten eggs.

9. 9

   Just as the eggs begin to solidify, stir.

10. 10

    Continue to stir until the eggs are completely solidified.

11. 11

    Add more salt& pepper if desired.

12. 12

    Place into a serving bowl& serve hot.