First wash and dry the aubergines, tick them and cut them into cubes.
Then fry them for 10-15 minutes with garlic and oil in a non-stick pan, adding the cherry tomatoes washed and cut into 4 towards the end of cooking.

Once cooked, remove the garlic and let the eggplants cool.
In the meantime, beat the eggs with a little salt, then add the aubergines, the chopped olives and the chopped fresh basil.

Pour the mixture into the mold lined with parchment paper and cook for about 20 minutes in a preheated convection oven at 180 ° C (alternatively you can also cook the omelette in a pan).

The eggplant omelette is ready, serve hot, warm or even cold.

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