Ratatouille Omlette

Serves 4

1. I n a large pan on medium-low heat sauté until softened, about 10 minutes.

                2 Tbs                      Butter or Olive Oil

                2 medium               Japanese Eggplants, sliced thin with skin.

2. Add to skillet, cover and cook another 5-7 minutes.

                2 large                    Heirloom Tomatoes, cut into chunks

                3 cloves                 Garlic, minced

                1 bunch                  Cilantro, with tops cut into small pieces

                2 cups                    Spinach, fresh

3. Add and cover again, until eggs have firmed up on top and cheese melted.

                6                            Eggs

                1½ cup                  Swiss Cheese, grated and sprinkled around.

                                              Salt and Pepper to taste.