Instructions: Peel aubergine and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 T. olive oil in skillet the add aubergine. Saute aubergine until it begins to brown. Add tomato sauce then set pan aside.

Heat remaining olive oil (1T.) in large skillet. Add eggs and cheese. Cook over low heat until they set. Spoon aubergine mixture onto center of eggs and fold over for omelet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.