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Ingredients

3 eggs

1 small zucchini, diced

1 shallot, chopped

1 clove garlic, minced

salt and pepper to taste

1/2 green bell pepper, diced

1 1/2 cups shredded Swiss cheese

1/2 eggplant, cubed

2 tablespoons olive oil

1/3 cup milk

1 1/4 cups self-rising flour

1 tomato, seeded and diced

1/3 cup olive oil

Steps

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.

Step 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.

Step 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.

Step 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.