Low sodium eggplant omelette

Ingredients:

1 large eggplant
1/2 large onion
1 Tomate
5 eggs
Oil, quantity required
Provencal, oregano or thyme, to taste

Preparation:

In a pot, re-drown the chopped onion in a little oil, then add the chopped tomato and cook for a few minutes and finally add the diced aubergine.

Now, when it is cooked, remove the liquid and beat and add the eggs to said preparation. Season the mixture with the aromatic herbs to taste.

In a pan with a little oil, pour the preparation and cook over high heat for a few minutes or until the eggs begin to coagulate at their base. Now, you turn it over with the help of a lid and put the tortilla back on.

Cook for a few seconds and serve.