Pie with Summer Vegetables

To prepare a pie with summer vegetables, start by preparing the main ingredients. Cut the boneless chicken thigh into small cubes. Wash and dry the vegetables. The proportions of the vegetables are not so important, if you don't like eggplant, use more bell peppers or zucchini. The amount of vegetables for this amount of dough should not exceed 600g. Heat 1.5 tablespoons of vegetable oil, fry the pieces of chicken in it, add the eggplants and cook, stirring, for about 4-5 minutes.

Cut the red sweet pepper into strips and add it to the vegetables, cook for another 1-2 minutes.

Cut the young zucchini into quarters lengthwise, and then slice it into thin slices. Do the same with the onion. It is better to use young zucchini with thin skin and no seeds.

Mix the eggs, season with salt and spices to taste (I use a little garlic powder, a mixture of Italian herbs, and a pinch of sugar). Grate the cheese on a coarse grater, chop the herbs and add them together with the cheese to the eggs.

Add the flour with the baking powder and mix well.

Add the cooled vegetables, zucchini, and onion. Pour in the vegetable oil and mix well with a spatula. If the vegetables are slightly greasy, you can reduce the amount of oil.

Grease a baking dish with vegetable oil and spread the dough evenly using a spatula.

Bake the vegetable pie at 180 degrees for about 40 minutes.

Let the pie cool slightly. It will be slightly moist due to the abundance of vegetables in the filling. Serve warm or cold.