Heat the oil in a small 20cm/8inch (rim diameter) frying pan and cook the thinly sliced red onion and aubergine over a medium to moderate heat for 5-6 minutes until golden and soft. Add the thinly sliced celery and cook for a further 1 minute then add the capers and toss well to distribute evenly round the pan.
Beat the eggs well together with a balloon whisk, then add the tomato paste and plenty of freshly ground black pepper and a little salt and whisk together well to blend. Pour the eggs over the vegetables in the pan and then cook over a gentle heat for 2-3 minutes then transfer to a preheated grill and cook for a further 2-3 minutes until golden and set.
Scatter with toasted flaked almonds and serve with a simple dressed rocket salad if liked.
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