French Veggie Loaf

2 tablespoons olive oil

1 shallot, chopped

1 clove garlic, minced

½ green bell pepper, diced

½ eggplant, cubed

1 tomato, seeded and diced

1 small zucchini, diced

salt and pepper to taste

1 ¼ cups self-rising flour

3 eggs

⅓ cup milk

⅓ cup olive oil

1 ½ cups shredded Swiss cheese

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