Eggs with Eggplant

INGREDIENTS:

1 pound of eggplant
6 eggs
1 large onion
6 cloves of garlic, mashed with a dash of salt
mint
1/2 cup of olive oil
pita bread
METHOD:

Cut  the eggplant in small dice  and place on a sieve over a bowl. Sprinkle with salt.
Chop the onion.
Preheat the oven to 400F.
Mash the garlic with a dash of salt.
Heat the olive oil in a large saucepan and when it is hot, add the onion.
Let the onion get golden, which will take about 15 minutes.
Drain the eggplant, squeeze the extra moisture with some paper towels and drop in the pot with the onions.
Brown the eggplants about 15 minutes on medium high heat.
Add the mashed garlic and saute with the eggplant and onion a few more minutes.
Form craters in the pan and drop in each one an egg (do so delicately )
Place the pan in the oven for about 8 minutes until the whites are firm.
Remove, sprinkle with mint, and serve with pita bread on the side. Sahteyn!



Christy's Lazy Way:

Brown onions
Cut up grilled eggplant leftovers (grilled with garlic and olive oil) while onions are browning
Mix in eggplant to onions and reheat
While reheating, poach eggs
Put poached eggs on top of individual servings of eggplant mix and serve.