Ingredients
2 tablespoons olive oil
1 shallot, chopped
1 clove garlic, minced
1/2 green bell pepper, diced
1/2 eggplant, cubed
1 tomato, seeded and diced
1 small zucchini, diced
salt and pepper to taste
1 1/4 cups self-rising flour
3 eggs
1/3 cup milk
1/3 cup olive oil
1 1/2 cups shredded Swiss cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5-inch loaf pan.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
3. Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
4. Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.
PREP: 30 mins
COOK: 45 mins
READY IN: 1 hr 45 mins
Original recipe makes: 1 9×5-inch loaf
