Vegetable Tortilla from Murcia
Ingredients
- 1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 1 small zucchini, cut in half lengthwise, seeded, and diced
- 1 large ripe tomato (1/2 pound), peeled, seeded, and chopped
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground pepper
- 8 eggs
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