Eggplant and Cheddar Omelet

Eggplant is native to India. It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than 1500 CE. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. This recipe is absolutely delicious and will be new family favorite.

Ingredients

1 cup eggplant
4 tablespoons virgin olive oil
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese, grated

Method

Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour.
Remove, drain and dry well. Heat 3 tablespoons 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 (1 tablespoon) 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.