Simple and Delicious Eggplant Dish

Cut the eggplants into slices or cubes, depending on your preference. Sprinkle with salt and let them sit for about 15 minutes to release excess moisture. After 15 minutes, pat them dry with a paper towel.

Heat a little olive oil in a large skillet over medium heat and sauté the eggplant slices until golden and tender. Set aside.

Sauté the Vegetables:

In the same skillet, add a little vegetable oil and sauté the diced onion, garlic, and carrot until they begin to soften (about 5 minutes).

Add the mushrooms and yellow bell pepper, then season with salt. Continue to sauté for another 5-7 minutes, until all the vegetables are cooked through and tender.

Prepare the Egg Mixture:

In a separate bowl, whisk together the eggs, milk, and a pinch of salt. Set aside.

Combine the Ingredients:

Once the vegetables are cooked, add the sautéed eggplant back to the skillet with the vegetables. Mix everything together evenly.

Pour the egg mixture over the vegetables and eggplant. Allow it to cook on low heat for about 5 minutes, until the egg begins to set around the edges.

Finish Cooking:

Cover the skillet with a lid and let it cook for another 5 minutes until the egg is fully set and cooked through.

Serve:

Serve hot as a main dish or as a side. Garnish with fresh herbs or a sprinkle of cheese if desired.

Serving and Storage Tips