Yield: 1 servings
|Aubergine; peeled and roughly
|Onion; roughly chopped
|Green pepper; cored and roughly
|Courgette; roughly diced
|Cloves garlic; finely chopped
|Tomatoes; peeled and roughly
|Salt and freshly ground pepper
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.