Eggs in eggplant tomato sauce (Mirza Ghassemi

2 whole garlic bulbs, cloves peeled then chopped fine then mashed in a mortar with 1 1/2 teaspoon of salt.

1/4 teaspoon black or white pepper

1 1/2 teaspoon ground turmeric

2 pounds eggplants, grilled till blackened, peeled and placed over a sieve for about 30 minutes to one hour, until the brown eggplant water drains out. 

1 1/2 pounds of tomatoes, peeled (can dip them in boiling water for a few seconds to make the job easier), and chopped fine

1/3 cup light olive oil or clarified butter 

6 eggs, beaten quickly in a bowl

In a large and deep skillet, over medium heat, heat the oil or butter a few minutes and panfry the garlic a few seconds. Add the pepper and turmeric and stir. 

Add the eggplant (make sure to extract its brown juice on the sieve with a mallet or spatula), then stir to combine.

Add the tomatoes, and stir to mix all the ingredients.

Let the mixture steam, stirring every few minutes, until it thickens and the water in the tomatoes evaporates substantially. 

Add the eggs and stir until they cook. 

Taste and season to your liking. 

Serve at room temperature with fresh herbs, radishes, yogurt mixed with spring onions or shallots (I grilled the onions with the eggplants, but you can keep them raw if you prefer), fresh veggies (like sliced cucumbers, bell peppers, celery sticks, carrot sticks) and/or white cheese such as feta.