How to make
Cut the peppers into long strips. Put them in a pan with a little olive oil and a clove of garlic. Stew them for 5 minutes. Cut the zucchini into strips, put them in a pan with olive oil and stew them for 5 minutes.
Cut the eggplant into cubes, add salt and wait 30 minutes, until they release their bitter juice. Stew the cubes for 5 minutes in a pan with a little oil. Cut the onion into crescents and stew them for 5 minutes in a pan with oil.
All of the vegetables are stewed separately. Leave them to cool down. In a large bowl, beat the eggs, add 100 ml of olive oil and 2/5 cup (100 ml) of milk. Beat with a wire whisk for a few minutes. In another bowl, mix the flour with the baking powder and a pinch of salt.
Add the dry mixture to the liquid in portions. Pour the grated Parmesan and the diced cheese. Season with oregano and black pepper. Set aside a bit from all the vegetables to decorate the cake and add the rest to the mixture.
Homogenize the products. Line an oblong cake tin with baking paper. Pour the prepared mixture. Level it out and decorate it as you like with the vegetables, which you set aside earlier. Bake the cake in a preheated oven with a fan for about 50 minutes.
Just before taking it out of the oven, sprinkle it with sesame seeds. Wait for the vegetable cake to cool completely before cutting it.
