Murcian-style vegetable tortilla

Ingredients:

• 1 small Japanese or Chinese eggplant (about 160 g), peeled and diced
• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 small zucchini, halved lengthwise, seeded and diced
• 1 large ripe tomato (200g), peeled, seeded and finely chopped
• 1 tbsp chopped fresh parsley
• 8 eggs

Preparation:

1. Preheat oven to 230°C. Place the eggplants on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes, until soft and golden brown. Remove from heat.
2. In a large (25–30 cm) nonstick skillet over medium heat, heat the remaining oil and add the onion and green pepper. Cook, stirring, until the vegetables are softened and beginning to brown, about 10 minutes.
3. Add the eggplant and zucchini and cook, stirring, until the zucchini is tender and beginning to brown, about 8 minutes. Reduce the heat to medium, add the tomatoes, parsley, and salt to taste, and cook, stirring frequently, until the mixture begins to thicken, 3-5 minutes. Taste and add more salt if needed.
4. Preheat the oven to broil. Beat the eggs until foamy, season with salt and pepper. Pour the eggs into the pan. Shake the pan and lift the edges of the eggs when they are set, tilting them to distribute the raw egg.
5. When the eggs are almost set, transfer the pan to a preheated oven rack, about 8 cm from the heating element. Cook until the top of the tortilla is set. Remove from the heat and let cool in the pan, then transfer to a plate. Slice and serve.