Pepper and aubergine flan

• 1 aubergine
• 1 pepper
• 2 eggs
• 200mL semi-skimmed pasteurised milk
• 2 tablespoons of olive oil
• 1 teaspoon of thyme
• Salt
• Pepper

Carefully wash the aubergine and the pepper. Dice them.

In a frying pan, cook them with a little olive oil for about 5 minutes. Reduce the heat, cover and leave to gently simmer for 15 minutes until the vegetables are soft. Add the thyme.

Preheat your oven to 180°C.

Beat the eggs in a large bowl. Add the milk and then the cooled vegetables.

Put the mixture in a cake tin. Bake in the oven for about 30 minutes.