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.
1½ cup Swiss Cheese, grated and sprinkled around.
Salt and Pepper to taste.