1 cup of eggplant 
4 tablespoons of virgin olive oil 
1 clove garlic, chopped 
1/2 cup of tomato sauce 
8 eggs 
1/2 teaspoon of seasoned salt 
1/2 cup of Cheddar cheese,  grated 

Peel the eggplant and cut into small cubes. Soak cubes in bowl of cold water for 1/2 hour. Remove, drain and dry well. Heat 3 tablespoons of  olive oil in skillet the add eggplant. Sauté eggplant until it begins to brown. Add tomato sauce then set pan aside. Heat remaining olive oil in a large skillet. Add eggs and cheese. Cook over low heat until they set. Spoon eggplant mixture onto center of eggs and fold over for omelet. 

Source: Dr.Atkin's New Diet Cookbook