Bring a medium pot of water to a boil. Gently lower eggs into the water. Lower the heat slightly and boil for 8 to 9 minutes. Remove and place in cold water immediately. Once cool enough to handle, peel, chop and set aside.

Heat the olive oil in a large non-stick skillet over medium-high heat. Stir-fry the garlic, carrot and eggplant for 4 to 5 minutes. Add a little water if it becomes too dry. Add the red pepper and stir-fry for another 2 to 3 minutes or until vegetables are tender. Add the chopped eggs into the pan. Stir-fry for another 30 seconds to mix. Season to taste. Spoon into a bowl and serve.