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Wash the vegetables. Cut the peppers into cubes.
In greased casserole, fry 5 minutes peppers.

Peel and chop the onions. Regularly to the pan 5 minutes, stirring.

Cut the eggplant into cubes and add for 5 minutes.
Pour a little olive oil.

Cut zucchini into cubes and add to the mixture.
Chop basil and add. Salt and pepper. Add cinnamon and Piment d'Espelette. Continue cooking 10 minutes stirring regularly.

Put the cherry tomatoes and cook 5 minutes.

Preheat oven to 180 ° C (gas mark 6). Off the heat, the eggs and mix well.
In a loaf tin lined with baking paper, pour the preparation.
Bake about 40 minutes.
Let cool before Chill 24 hours.

Ingredients:

• 3 peppers
• 1 bunch of spring onions
• 1 aubergine
• 1 zucchini
• 250 g tomatoes
• Cherries
• 1 bunch of basil
• 2.1 from cup to cup Espelette
• 1.2 cup to cup cinnamon
• Salt
• Freshly ground pepper
• 6 eggs
• Olive oil

Total time: Preparation + cooking time: 80 min
Yield: 6 people