Malaysians serve this omelet in thin wedges.

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

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

Yields 4 servings.