Instructions: Preheat the oven to 180C/375F.

Bake the aubergine with 2tbsp olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes.

Heat 1 tablespoon of olive oil in a frying pan. Add the onions, peppers and courgette and pan fry, uncovered for 10 minutes or until the vegetables are soft.

Add the garlic and continue to pan fry for 1 minute. Add the aubergine, harissa and tomatoes and simmer on a high heat until most of the liquid in the pan has evaporated, about 3-5 minutes. Season with salt and pepper.

Whisk the eggs with salt, pepper and water until foamy. Heat the remaining 1 tablespoon of oil in a large omelette pan until very hot. Add the egg mixture and let it cook for 5 seconds.

As the eggs begin to set, with a fork lift up the outer edges of the omelette and let the liquid run underneath. Continue until it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelette with the vegetable mix.

Serve immediately.

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