Start by washing and slicing the eggplants into rounds or cubes, depending on your preference. Sprinkle them with a little salt and let them sit for 15 minutes to release any excess moisture. Pat them dry with a paper towel.
Cook the Vegetables:
In a large skillet, heat some oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
Add Tomatoes and Seasonings:
Stir in the finely crushed tomatoes (or grated fresh tomatoes) along with the ground paprika, oregano, and ground ginger. Season with salt and black pepper to taste. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
Cook the Eggplant:
In a separate pan, heat some oil and cook the eggplant slices until they’re tender and lightly browned, about 5-7 minutes. You can also choose to grill them for a smokier flavor.
Combine Everything:
Add the cooked eggplant to the skillet with the tomato mixture. Stir everything together to combine. Let it cook for another 5 minutes, so the eggplant absorbs all the delicious flavors.
Add the Eggs:
Make small wells in the mixture and crack the eggs into them. Cover the skillet and cook for 5-7 minutes until the eggs are set to your liking.
Top with Cheese:
Sprinkle the grated mozzarella and Parmesan cheese over the top. Cover the skillet again and cook for another 2-3 minutes, allowing the cheese to melt.
Serve:
Once everything is cooked and the cheese is melted, remove from the heat and serve. This dish is perfect on its own or paired with a side salad or steamed vegetables.
Serving and Storage Tips:
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