1 med. eggplant
Salt
1 med. onion, finely chopped
3 med. tomatoes, peeled, chopped
2 tbsp. tomato paste
1/8 tsp. seasoned pepper
1/4 c. olive oil or salad oil
1 clove garlic, minced or pressed
1/4 c. finely chopped parsley
1/2 tsp. Italian herbs
Cut unpeeled eggplant in 1/2" cubes. Spread on paper towels, sprinkle with salt. Let stand 20 minutes. Blot surface. Brown eggplant in heated oil in frying pan. Mix in onion; cook until soft. Add garlic, tomatoes, parsley, tomato paste, herbs and pepper. Cover, reduce heat. Simmer until eggplant is tender. Uncover, cook until most of liquid is gone. Salt to taste.
For each omelette, beat 2 eggs at a time, with 2 teaspoons water, dash of salt and dash nutmeg. Heat 1 tablespoon butter in omelette pan over medium heat until foamy. Pour in egg mixture. As soon as edges begin to set, slide spatula under, lifting and tilting pan so liquid runs underneath. Continue until no liquid remains, but top is moist. Spoon 1/2 cup sauce onto omelette; sprinkle with 2 tablespoons cheese. Loosen omelette, slide onto warm plate, folding into thirds. Spoon sauce over. Makes 4 omelettes.
