Mirza Ghassemi

8 eggs, large
2 large eggplants
6 large tomatoes, chopped
2 tablespoons garlic puree
2 teaspoons tumeric
salt, black pepper
1/4 cup liquid shortening

Preheat the oven to 400F. Wash the eggplant well and pat dry with a paper towel.  Place it on a cookie sheet and prick it all over with a fork (this will prevent the eggplant from exploding in the oven). Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck.  If the neck is soft, the eggplant is cooked.)  Remove from oven and let sit for 5 minutes.  Peel the eggplant so that only the pulp remains.  Mash and chop the pulp.  Put into a large bowl and set aside.
Beat the eggs and salt and pepper to taste until frothy.  Heat 1/4 cup liquid in a medium pot for 4 minutes add the garlic puree and the tumeric.  Stir constantly until the garlic begins to turns yellow.  Immediately add the eggs.  Stir well to mix the eggs and garlic, then let it cook as if for scrambled eggs, stirring only once in a while.  As soon as the eggs are solid and beginning to fry, remove them from the pot with a slotted spoon and set aside.
Add the eggplants, tomatoes, and a little salt and pepper to the remaining shortening, cover the pot and lower the fire to medium-high.  Stir frequently.  When the water has cooked out and it is beginning to stick, add the eggs and any oil remaining with them to the eggplant-tomato mixture.  Stir well.  The eggs should be uniformly mixed with the vegetables.  Serve with plain rice and Borani-Mast-e-Bademjan or with thinly sliced cucumbers and plain yogurt.