Eggplants with Eggs

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 eggplants
¼ black pepper
4 cloves of garlic
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoon of tomato paste
1 ½ Maggi chicken bullion
1/4-1/2 cup of oil (eggs abosorb a lot of oil)
4 eggs, lightly beaten

Cut eggplants into small chucks or cubes, rinse and remove excess seeds.

Place in water with 1 teaspoon of salt and 1 tablespoon of white vinegar for 10 minutes (to reduce bitterness & seeds)

In a pot, add the eggplants and oil. Cook on medium heat until tender. As they cook, mash them, slightly

In a skillet, saute onions, garlic, black pepper, chicken bullion, green pepper, tomato paste

Add it to the eggplants and stir

Whisk the eggs and pour into the eggplants. Stir for 2 minutes and remove from heat

Serve with white rice