1 med. eggplant
Salt
1/4 c. oil
1 med. onion, finely chopped
3 med. tomatoes, peeled and chopped
1/2 tsp. Italian herbs
Pepper
8 eggs
3 tbsp. water
Ground nutmeg
4 tbsp. butter
Cheese your favorite type

Cut unpeeled eggplant into 1/2 inch cubes. Spread on paper towels, sprinkle generously with salt. Let stand for 20 minutes.

Brown eggplant in heated oil in frying pan. Mix onions, cook until soft. Add tomatoes and other seasonings. Cover and reduce heat. Simmer until eggplant is tender about 20 minutes. Uncover and cook until most of the liquid is gone 3 to 5 minutes, salt to taste.

Omelette, beat 2 eggs at a time with 2 teaspoons water, dash each salt and nutmeg. Heat 1 tablespoon butter in an omelette pan over medium high heat until foamy. Pour in egg mixture. As soon as edge begin to set slide a spatula under lifting and tilting pan so liquid runs underneath. Continue until no liquid remains.

Spoon 1/2 cup of sauce into omelette, sprinkle with 2 tablespoons cheese. Loosen omelette and slice onto warm plate. Spoon sauce over folded omelette.