|60.00 ml||fresh chillies — 573|
|1.00||onion — sliced|
|2.00||garlic — cloves, crushed|
|1.00||aubergine — cubed|
|1.00||red pepper — deseeded and cut into thin strips|
|2.00||courgettes — thickly sliced|
|2.00||tomatoes — deseeded and cut into wedges|
|6.00||eggs — large, slighly beaten|
|10.00 ml||fresh oregano — chopped|
|fresh basil — handful|
Heat the oil in a heavy frying pan. Add the onion and cook until soft.
Add the garlic, brinjal, red pepper and courgettes. Cook for about 6 minutes until al dente.
Add the tomatoes and cook for a further 2 minutes.
Mix the eggs, salt and pepper, to taste and origanum. Pour the egg mixture over the vegetables and cook for about 5 minutes until the egg is softly set and bottom beginning to brown.
Pop under a preheated grill until puffed and golden.
Scatter the basil leaves over the top. Serve with crusty bread.