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.

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