Spanish Baked Omelet

Ingredients

• 1 small peeled eggplant, cut into 1 inch cubes
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 small zucchini, thinly sliced
• 6 mushrooms, sliced
• 1 clove garlic, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon raisins
• 1 teaspoon each black pepper, paprika
• 8 eggs or 4 eggs and 8 egg whites
• 4 slices from large tomato

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