Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 medium eggplant
1/8 cup extra virgin olive oil
1 medium onion (diced)
3 garlic cloves (minced)
1 plum tomato (diced)
1/2 teaspoon turmeric
3 eggs (beaten)
salt
pepper

Preparation

Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
Remove from oven& slightly cool& peel.
Cut into 1/2\" pieces.
In a large pan combine olive oil, onions& garlic& saute on medium flame until golden brown.
Add tomato, tumeric, eggplant, salt& pepper.
Stir to evenly combine.
Cook 1 or 2 minutes over medium flame.
Add the beaten eggs.
Just as the eggs begin to solidify, stir.
Continue to stir until the eggs are completely solidified.
Add more salt& pepper if desired.
Place into a serving bowl& serve hot.