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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with foil and rub it with olive oil.
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3
Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin.
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4
Place the eggplant on the foil-covered baking sheet, cut side down.
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5
Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened.
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6
Remove from the oven and transfer to a colander, cut side down.
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7
Allow to cool and drain for 10 minutes.
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8
Turn the oven down to 350 degrees.
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9
Cut the eggplant into small dice.
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10
Dont worry if the eggplant is so soft that it falls apart when you cut it up.
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11
If the charred edges on the cut side taste bitter, cut them away and discard them.
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12
While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper.
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13
Cook, stirring often, until tender, 5 to 10 minutes.
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14
Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring.
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15
Remove from the heat.
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16
Season to taste with salt and pepper.
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17
Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven.
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18
Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne.
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19
For a spicier dish, whisk in about a teaspoon of harissa or more, to taste.
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20
Stir in the eggplant mixture.
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21
Remove the pan from the oven, and pour in the egg mixture.
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22
Bake 35 to 40 minutes, until lightly browned on the top and set.
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23
Allow to cool for 10 minutes or longer before serving.
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24
Serve hot or at room temperature, cut into wedges or squares.
