A uniquely Ikarian dish, soufiko – a vegetable stew that varies depending on what’s in season—is the perfect example of garden-to-table cooking. This springtime version makes great use of warmer weather veggies like bell peppers and sun-ripened tomatoes. Unlike the winter soufiko, which is baked in the oven, this dish is cooked quickly on the stovetop.
2 medium zucchinis, cubed
2 Italian eggplants, cubed
1⁄2 butternut squash, peeled and cubed
1 green pepper, seeded and chopped
1 red onion, thinly sliced
1 bunch green onion, cut into 1-inch strips with tops removed
1 large tomato, chopped
4 garlic cloves, minced
1⁄2 cup extra-virgin olive oil
1⁄2 cup red wine (dry and medium-bodied work well)
1 teaspoon salt
In a pot, cook all vegetables and garlic together over medium-high heat, reducing heat to simmer when liquid begins to bubble.
Cook vegetables in their own juices, about 5 minutes.
Once the vegetables have cooked, add olive oil, red wine, and salt.
Stir, reduce heat to low, and continue to cook over low heat for 10-15 minutes, or until vegetables are soft.
Remove from heat and serve with a hearty sourdough bread.
