Ciambotta di Verdure (Pan-Fried Vegetables in Bread) Recipe

Ingredients

• 4 tbsp extra virgin olive oil, plus extra to drizzle
• 600g red peppers, cut into 1.5cm cubes
• 320g courgette, cut into 1.5cm cubes
• 350g aubergine, cut into 1.5cm cubes
• 300g red onions, cut into 1.5cm cubes
• 1 × 2.5kg sourdough loaf, or 2 × 1.25kg loaves
• 4 medium eggs, lightly beaten
• 10g flat-leaf parsley, roughly chopped
• 10g basil, roughly chopped
• pinch of dried oregano
• 30g pecorino cheese, grated
• sea salt
• freshly ground black pepper