Eggplant & Cheddar Omelet

Directions

Peel eggplant and cut into small cubes.

Soak cubes in bowl of cold water for ½ hour.

Remove, drain and dry well. Heat 3 tablespoon olive oil in skillet the add eggplant.

Sauté eggplant until it begins to brown. Add tomato sauce then set pan aside.

Heat remaining olive oil in large skillet. Add eggs and cheese.

Cook over low heat until they set.

Spoon eggplant mixture onto center of eggs and fold over for omelet.