Name: Soufiko (Ikarian Summer Vegetable Stew)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 150 ml olive oil; 2 onions (sliced); 2 aubergines (cut into chunks); 3 courgettes (cut into chunks); 2 green peppers (sliced); 2 potatoes (cut into chunks); 3 cloves garlic (sliced); 4 ripe tomatoes (grated); 1 handful basil or mint; Salt and black pepper; Feta (to serve (optional))

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Soufiko: an Ikarian summer stew of aubergine, courgette, peppers, potatoes and tomato slowly cooked in olive oil.

About this Greek recipe

Soufiko is Ikaria’s answer to ratatouille. Summer vegetables are layered in a pot and cooked slowly in plenty of olive oil.

Ingredients you will need

The main ingredients are olive oil, onions, aubergines, courgettes, green peppers, potatoes. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 25 min in total: 25 min of preparation, 1 hr of cooking. The recipe serves 6.

Inspired by Diane Kochilas

Soufiko is one of the Ikarian dishes Diane Kochilas has introduced to a wide audience. This is our home version. Read our profile of Diane Kochilas.

This is our own home-kitchen version of a classic dish. It is not Diane Kochilas’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Soufiko (Ikarian Summer Vegetable Stew)

Soufiko: an Ikarian summer stew of aubergine, courgette, peppers, potatoes and tomato slowly cooked in olive oil.

Print Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 6 servings

Course: Main Course

Cuisine: Greek

Calories: 310

Ingredients Method Notes

Ingredients

150 ml olive oil
2 onions sliced
2 aubergines cut into chunks
3 courgettes cut into chunks
2 green peppers sliced
2 potatoes cut into chunks
3 cloves garlic sliced
4 ripe tomatoes grated
1 handful basil or mint
Salt and black pepper
Feta to serve (optional)

Method

Heat half the oil in a wide pot and soften the onions for 8 minutes.
Add the potatoes and aubergines and cook for 10 minutes, stirring.
Add the courgettes, peppers and garlic and cook for 5 minutes.
Add the grated tomatoes and remaining oil. Season.
Cover and simmer gently for 35–40 minutes without stirring too much.
Stir in the herbs and serve warm or at room temperature with feta.

Notes

Grate ripe tomatoes on a box grater and discard the skins for a quick fresh sauce.