Go Back

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 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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
 

  1. Heat half the oil in a wide pot and soften the onions for 8 minutes.
  2. Add the potatoes and aubergines and cook for 10 minutes, stirring.
  3. Add the courgettes, peppers and garlic and cook for 5 minutes.
  4. Add the grated tomatoes and remaining oil. Season.
  5. Cover and simmer gently for 35–40 minutes without stirring too much.
  6. 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.