Eggplant with tuna

The shiitake mushrooms and shimeji mushrooms are made from a sash and are made to be sized to eat, while the cherry tomatoes are cut into 1/4. Chop the garlic finely.

Heat the olive oil in a frying pan, add the chopped garlic, and when it smells, fry the mushrooms.

Once the mushrooms are soft, add drained tuna and tomatoes and stir-fry, add salt, black pepper and clams, and lightly stir-fry.

Add [3] to a beaten bowl of three eggs, add fresh cream and Parmesan cheese, and mix together.

Put olive oil and butter in a frying pan, pour in the egg mixture from [4], turn it low and cover.

Once the egg mixture has solidified, turn it over with the lid on its back and cook the back side over low heat.

Once cooked, transfer the omelet to a cutting board and cut into 1/4. Place on a plate, pour in warm tomato sauce, and serve with basil leaves to complete.