Eggplants and tomatoes are far from culinary strangers. Whether baked gently in a ratatouille or simmered in a rich pasta sauce a la Norma, these friendly nightshades blend seamlessly in many cuisines. This super garlicky eggplant and tomato dip in Louisa Shafia's cookbook The New Persian Kitchen is no exception. Adding a new layer of complexity, however, is the inclusion of a couple of eggs, which thicken and bulk up what would otherwise be a glorified tomato sauce. The eggs transform the vegetables into a spread equally at home on a crudite platter, in a pita sandwich, or dolloped atop a warm bowl of rice.