Chop the eggplant into bite size pieces, then place in a colander, sprinkle salt all over and let it sit in the sink and let the juices drain out. After 30 minutes, rinse and pat dry.
Preheat oven to 375.
In a large oven safe skillet or saute pan, add the diced eggplant and diced tomato, along with the crushed garlic and rosemary. Saute for 4 to 6 minutes over medium heat.
While the veggies are sauteing, whisk together the eggs and milk, salt and pepper.
Pour the egg mixture over the veggies, then sprinkle on the Feta cheese and let set on the warm burner for about 2 minutes. Then transfer to the preheated oven.
Bake in the oven for 20 to 25 minutes, or until eggs have cooked through in the middle. Let cool slightly before cutting and serving. Serve warm.
Serve Tomato Eggplant Frittata with favorite fresh fruit.