Cut eggplants in half, cut slits throughout the inside flesh of both halves and salt generously. Turn over inside a colander and let the salt draw out the bitterness of the eggplant.
Dice the potatoes, garlic and onion. Drain black beans. After 10 minutes, rinse eggplant and dice into small pieces with skin on. Heat olive oil in a large pan and add potatoes, eggplant and onions and sauté until browned and tender. Add garlic and black beans, cumin, limes and honey. Salt to taste. You can also add canned chipotles in adobe sauce for extra spice. Remove veggies and add additional oil to the pan and add beaten eggs and milk mixture. Cook scrambled eggs until almost done and then add in veggie and bean mixture. Adjust spice to your liking. Serve in warmed tortillas. This is great the next morning for breakfast or with steak or chicken.