Bake the eggplants in oven until cooked. This occurs when the
eggplants swell and the skin bursts. Take eggplants out of oven
and let them cool down slightly. Peel them and cut the hard tops.
Cut into small pieces.
Bring water to boil in a small pot. Cook tomatos in boiling water
for 2-3 minutes. Drain the pot and let cool slightly. Peel them
and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and
fry further for 3-4 minutes. Add tomatos, salt and pepper and fry
until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked.
Add to eggplants, mix and fry further for 1-2 minutes. Can be
served with white rice or Iranian bread. This is a delicious
dish from a region by the Caspian sea in northern Iran.