# Put the olive oil into a medium size pot.
# When the oil is getting hot, whisk the 2 eggs in a separate cup.
# Pour the whisked eggs into the hot oil slowly by stirring.
# Add the diced onions, pounded garlic cloves, finely sliced peppers, peeled and diced tomatoes, sugar, salt, crushed red pepper and finally sliced aubergines respectively.
# Stir all the ingredients gently, and add 1/3 cup hot water.
# Cook over low-medium heat for half an hour.
# Serve warm.
Note: Eggs can be interesting for olive oil dishes, but “Aubergines with Eggs and Olive Oil†is worth a try.
