Instructions

• Heat the olive oil in a medium pot over a medium-high heat. Add the onions and eggplants and cook for 20 minutes, until softened, and season with salt and pepper.
• Whisk the eggs in a bowl with a little salt and pepper. Pour the eggs over the vegetables and continue cooking until the eggs start to set along the sides.
• Now flip the tortilla over, using a plate to help, and continue cooking the second side until the tortilla is set. Serve immediately.