1 cup olive oil
4 or 5 tomatoes, chopped
2 tablespoons freshly grated pecorino cheese
3 eggs, beaten
Cut the eggplants into medium-size cubes, sprinkle with kosher salt and set aside in a strainer for at least 1 hour to remove their bitter juices.
Rinse the eggplant cubes under running water and dry with paper towels.
Place the olive oil in a skillet over moderate heat. When the oil is very hot, add the eggplant cubes and fry until golden brown. Drain and reserve.
Discard almost all the frying oil, return the pan to the heat and add the tomatoes. Stir well and add the eggplant. Season with salt. Stir the cheese into the eggs. Add to the pan and turn off the heat. Stir until the eggs have set. Serve.