Bring water to boil in a small pot. Cook tomatoes in boiling water for 2 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatoes, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and add to eggplants, mix and fry further for 5 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region called Ghilan by the Caspian sea in northern Iran.