How to make
Peel and cut the eggplant into round slices. Salt and let them drain. Saute the onions in 2 tablespoons water and the oil, until transparent.
Throw in the eggplant, the peppers, cut into strips, the peeled and finely chopped tomatoes. Fry until the water evaporates and only oil remains.
Beat the eggs with a mixer and pour them over the vegetables. Stir slightly and once the eggs harden, remove from the stove.
