2 tomatoes 1/2 onion 1/4 green pepper 1/2 eggplant 1 zucchini 2 eggs 1 cup of flour 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of grated cheese 3 tablespoons of olive oil 1/2 cup skim milk Salt, pepper Parsley
Peel and dice all the vegetables. In a saucepan or large frying pan, heat 1 tablespoon of oil. Brown the onions and peppers. Then, add the tomatoes, eggplant, zucchini. Season with salt and pepper. Leave to simmer for about 20 minutes. Sprinkle with parsley. Let the vegetables cool completely before adding to the batter. Preheat the oven to 300 degrees Fahrenheit. Prepare the batter by mixing the flour, baking powder, baking soda, and salt in a bowl. In a separate cup or bowl, combine the milk, eggs, and oil. Gradually add the wet ingredients to the dry until all are mixed together. Fold in the vegetables and cheese, and pour into a loaf pan. Bake for 45 minutes, or until you can insert a toothpick in the cake, and it comes out clean. Serve warm or at room temperature.
RECIPES
by type
recipes
