Put the eggplants directly on the fire on your stove. When the side on the fire has blackened turn, and repeat until the whole eggplant has turned black.
Immediately soak in cold water. Using a spoon, remove and discard the peel.
Mash the eggplant flesh with a fork and reserve.
Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turn translucent. Add the bell pepper, tomatoes and garlic. Cook and stir for a minute. Add the eggplants, simmer and stir until most of the liquid it releases has evaporated. Add the eggs, cook and stir until the eggs set.
Season with pepper and salt to taste. Add the cilantro and stir.
Remove from the heat. Serve hot as a side dish, or as a main dish.
If you are a vegan, omit the eggs. It will still taste very nice.Besides the typical custom of serving as a side or main dish, I also love it as spread on a piece of cassava bread or toast. Very filling, delicious and light.