Eggplant Omelet

Wash and slice the eggplant and onion into thin rounds.

Heat oil in a grill pan or skillet with hot oil and lightly fry the eggplant slices on both sides until the flesh softens (this may take about 10 minutes.)

Then, using the same grill pan or skillet, lightly fry the onion, stirring often, about 5 minutes.

Beat the eggs in a bowl with a pinch of salt. Transfer the fried to the bowl and mix with the beaten eggs.

Heat a little oil in a skillet and add the egg and vegetable mixture. Let cook. When the mixture sets a little on the bottom, flip the omelet to finish cooking on the other side (use a plate, as if making a Spanish omelet). Remove from the heat and serve.