1 eggplant (6 oz) peeled and diced
3 Tb olive oil
1 small onion, finely chopped
1  green bell pepper, chopped
1 small zucchini or squash, cut in half lengthwise, seeded and diced
1 large ripe tomato (1/2 lb) seeded and chopped
1 Tb chopped fresh basil
Ground pepper
8 large eggs

  • Heat oven to 450. Place eggplant on baking sheet and toss with 1 Tb olive oil. Bake for 15 minutes, until softened and browned. Heat remaining oil in 10-12 inch ovenproof skillet (nonstick is good) over medium heat and add onion and bell pepper until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until zucchini softens and begins to color, about the 8 minutes. Add the tomato, basil and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3-5 minutes. Taste and adjust seasoning.
  • Heat the broiler. Beat the eggs until frothy and season with a scant 1/2 tsp salt, and pepper to taste. Turn the heat under the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the vegetables. When eggs have just about set, transfer to broiler, about 3 inches from the heat, and broil until top is set, 1-3 minutes, then cool in the pan.

source: Dylan Siegler