1 medium eggplant, seeded and peeled
1 medium onion, chopped
1 medium green bell pepper, chopped
2 eggs
1 cup milk
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
In a medium bowl, mix eggplant, onion, bell pepper and eggs. Place in a large pot with enough water to cover. Boil over high heat until tender, about 10 minutes. Cool, drain, peel and chop.
Heat oil in a large skillet over medium heat. Saute eggplant and onion until tender, about 10 minutes.
Add milk and olive oil, stirring constantly. Stir sauce into skillet with eggplant and onion. Stir in salt and garlic powder.