Antipasti Cake with Zucchini, Eggplant and Olives

Ingredients

• zucchini 200 grams
• eggplant 150 grams
• bell pepper 1 piece
• white onion 1 piece
• garlic clove 2 cloves
• green olives, pitted 100 grams
• extra virgin olive oil 2 tablespoons
• salt 0.5 teaspoons
• Italian seasoning 1 to taste
• egg 4 pieces
• extra virgin olive oil 200 milliliters
• wheat flour 250 grams
• baking powder 1 package
• salt 0.5 teaspoons

Tools

• oven
• knife
• cutting-board
• pan
• spoon
• bowl
• whisk

Instructions

1. Preheat the oven to 180°C (350°F) conventional top and bottom heat.
2. Wash and trim the zucchini, eggplant and bell pepper, then cut them into small dice or pieces. Peel and finely chop the onion and garlic. Halve the olives.
3. Heat the olive oil in a frying pan. Sauté the onion, diced vegetables and garlic for about 5 minutes.
4. Finally, add the olives, season with salt and Italian herbs to taste, and drain off any excess water if necessary.
5. Beat the eggs and olive oil until light and frothy.
6. Stir in the plain flour, baking powder and salt.
7. Carefully fold the prepared vegetables from the pan into the batter.
8. Pour the batter into a large greased loaf tin dusted with flour.
9. Bake the vegetable cake for about 50 minutes.
10. Let the cake cool in the tin, then carefully turn it out.

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