Eggplant and Tomato Torta

Ingredients

• 1 tablespoon oil
• 1 large eggplant
• 1 small onion, sliced thinly
• 1 large tomato, chopped
• 6 eggs, beaten
• salt and pepper to taste

Steps

1. 1

   With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.

2. 2

   Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.

3. 3

   In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.

4. 4

   In a bowl, beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.

5. 5

   Grease sides and bottom of an 8-inch cast-iron or an ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat-down

6. 6

   Cook for about 2 to 3 minutes or until eggs begin to set.

7. 7

   Remove from the stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are set and lightly browned.

8. 8

   Transfer onto a serving plate and cut into wedges.