Time: 1Hr 45min


  • 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
  • Add all ingredients to list


  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5-inch loaf pan.
  • 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.
  • 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.
  • 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.