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1
Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil.
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2
Bake 15 minutes, until softened and browned.
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3
Remove from the heat.
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4
Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper.
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5
Cook, stirring, until they soften and begin to color, about 10 minutes.
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6
Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes.
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7
Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes.
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8
Taste and adjust seasonings.
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9
Preheat the broiler.
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10
Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste.
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11
Turn the heat in the pan to medium-high and pour in the eggs.
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12
Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture.
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13
When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat.
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14
Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter.
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15
Cut into wedges and serve.
