Heat the olive oil in a caserole dish. Chop the onions and paprikas into thumb sized chunks and saute gently until the onions are translucent.
Chop the courgettes, aubergines, tomatos into similarly sized chunks and add to the onions and paprikas.
Cover the pot and reduce the mixture over a low heat for half an hour, stirring every few minutes.
Beat the eggs, and fold them into the mixture just before serving.