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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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