Ingredients:

• 1 small eggplant
• 1 zucchini
• 1 pepper, any colour
• 4 Tbls. olive oil
• 1 clove garlic, minced
• 1/2 small onion
• 2 cloves garlic, minced
• 1 Tbls. olive oil
• 1/4  tsp. harissa spice
• 2 tomatoes, coarsely chopped
• salt and pepper to taste
• 8 eggs, beaten

Instructions:

1. Preheat oven to 350° F.
2. Slice the eggplant and zucchini into 3/4 inch pieces, and cut the pepper in half and take out the seeds.
3. Combine the 4 Tbls. oil and the garlic and brush the veggies with the mixture.
4. Place the veggies on a greased cookie sheet and roast in the oven until all the veggies are soft.
5. Cool, then chop the veggies and set aside.
6. Heat the oil in a large frying pan.  Add the 1 Tbls. oil, onions, garlic, and harissa spice and sauté until soft.
7. Add the tomatoes, chopped eggplant, zucchini, pepper and  salt and pepper.
8. Simmer until most of the liquid in the pan has evaporated.
9. Grease a small 8×10 inch pan.
10. Spread the veggie mixture evenly over the bottom of the pan.
11. Pour the eggs over top.
12. Bake at 350 F. for approximately one hour, until the eggs are set.