Roasting: 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.Right after removing from the heat, please in a bowl and cover with a lid. Let them rest until they have all cooled to room temperature.
Peeling: Once cooled, remove and discard the peel. Cut the ends with a knife.
Mashing: Using two forks, shred, and mash the eggplant. The final consistency is a matter of taste, so mash as much or as little as you like. Set aside.
Cooking: Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turntranslucent. Add the bell pepper, tomatoes and garlic. Cook and stir for a minute. Add the eggplants, cover, and simmer until most of the liquid it releases has evaporated. Add the eggs, cook and stir until the eggs set.
Seasoning: Season with pepper and salt to taste. Add the cilantro or parsley and stir.
Serving: 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.