Malaysian Omelette

• 2 cups mixed thinly sliced eggplants, green pepper and onion
• 1 tablespoon peanut oil
• 1 medium onion, minced
• 1 green chili pepper, seeded and finely chopped (about 1 tablespoon)
• 1 red chili pepper, seeded and finely chopped (about 1 tablespoon)
• 1 garlic clove, minced
• 2 tablespoons peanut oil
• 4 eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
2. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
3. Mix eggs, salt and pepper; pour into skillet.
4. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
5. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.

eggplants, peanut oil, onion, green chili pepper, red chili pepper, garlic, peanut oil, eggs, salt, pepper

Taken from www.food.com/recipe/malaysian-omelette-423893 (may not work)