2 Chinese eggplants
1 Small Onion
2 Tomatoes
3 Eggs
2 Cloves Garlic
Splash of milk
Olive Oil

Preheat oven to 400 degrees F. Spray olive oil over eggplants and place on a tray. Put in oven for 15 minutes or until cooked thoroughly.

Cut onions and tomatoes into cubes. Mince garlic. Scramble the eggs in a separate bowl, pour milk and mix.

Saute onions, tomatoes and garlic on medium heat. Once eggplant is cooked, peel skin (skin should come off easily). Mix eggplant with vegetable mixture. Add eggs over cooked vegetables and stir.

Serve over rice.

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