Malaysian Omelette - cooking recipe

Ingredients

2 cups mixed thinly sliced eggplants, green pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chili pepper, seeded and finely chopped (about 1 tablespoon)
1 red chili pepper, seeded and finely chopped (about 1 tablespoon)
1 garlic clove, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
Mix eggs, salt and pepper; pour into skillet.
Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
Cut eggs into wedges; spoon reserved vegetable mixture over omelet.