Instructions

1. Cut the aubergine into small cubes, the bell pepper into thin slices.
2. Heat some oil in a frying pan and gently sauté the pepper and aubergine bits (under cover).
3. When the veggies are tender add the tomatoes, garlic, the dried herbs and spices, season to taste, then put a lid on and sauté for 10-15 minutes until the tomatoes have softened. You might need to add a splash of water.
4. Meanwhile, lightly beat the eggs with a couple of pinches of salt and mix in the chopped mint.
5. Whet the veggies are soft (but not mushy), pour in the eggs, allowing the mixture to spread out evenly.
6. Put a lid on, turn down the heat and gently cook for 10 minutes.
7. Turn on the grill in the oven.
8. When the frittata is almost cooked through and the surface is jelly-like, put the pan under the grill and brown the top (before grilling you can scatter some grated/crumbled cheese on the top, if you like).
9. When the top is gold and solid, take the pan out of the oven and slide the frittata to a plate. Slice it into wedges or cut it into squares.
10. Serve warm or at room temperature.