2 to 3 eggplants, grilled and peeled (about 1 part eggplant to 2 parts egg)
5 eggs, beaten
1 red onion, chopped
2 tomatoes, chopped
Cooking oil
Fish sauce (patis), to taste
Pepper, to taste
Directions
Grill the eggplants until the skins are charred, brush with a little oil, then cover and let them steam so the skins slip off easily. Peel and chop the flesh.
Heat oil in a pan over medium heat and saute the onion until soft (don't let it burn).
Add the tomatoes, season with pepper, and cook them down.
Stir in the chopped eggplant (about 1 part eggplant to 2 parts egg).
Season with a splash of fish sauce (patis).
Pour in the beaten eggs and gently scramble everything together.
Raise the heat slightly toward the end to dry it out; the finished dish should be fairly dry, not soupy.
