Soufiko (Greek Ratatouille - Stovetop)

Soufiko is the Greek version of ratatouille — a summer vegetable stew made with whatever is ripe in the garden. This stovetop version is quicker than the oven-baked briam, but equally delicious.

The key is cutting everything to roughly the same size (1-2 inch cubes) so it cooks evenly.

The Method

1. Heat 1 tablespoon olive oil in a large pan over medium heat.

2. Add the onions and cook for about 7 minutes, until soft.

3. Add another tablespoon of oil and the eggplant. Season with salt. Cook for 8-10 minutes, until the eggplant softens.

4. Add the potato and bell pepper. Sauté for a few minutes.

5. Add the zucchini, tomato (or diluted tomato paste), and oregano. Grind some black pepper over everything.

6. Cover and cook on low heat for 20-25 minutes, until all vegetables are soft.

7. Stir in the fresh basil (or mint/parsley). Taste for salt.

The Olive Oil Question

Half a cup of olive oil for 2-4 servings might seem like a lot if you're not used to Greek cooking. It's not a mistake.

Ladera dishes — vegetables cooked in oil — are meant to be rich with olive oil. The oil carries the flavors, makes the vegetables silky, and is part of what you're eating, not just a cooking medium.

Use single source, low acidity olive oil like EVGE. You'll taste it.

Serving

Serve warm or at room temperature with:

• Crusty bread
• Feta cheese
• A drizzle of fresh olive oil

This makes a perfect light summer meal on its own, or a side dish for grilled meat.

Soufiko vs. Briam vs. Tourlou

Greek vegetable stews have different names depending on the region and preparation:

• Soufiko: Originally from Ikaria, made on the stovetop on one side of the island and layered casserole style on the other side
• Briam: Made in the oven, vegetables usually sliced rather than cubed, no eggplant
• Tourlou: Just like Briam but includes eggplant

The ingredients are similar — it's mostly about how you cook them.

Make-Ahead

Like all ladera dishes, soufiko is better the next day. Make it ahead, let the flavors meld, and serve at room temperature. It keeps refrigerated for 4-5 days.

Variations

More vegetables: Add green beans, okra, or whatever summer vegetables you have.

More herbs: Fresh mint is wonderful in this, especially in summer.

With cheese: Some cooks add crumbled feta in the last few minutes of cooking.

Pasta version: Carol calls this vegetarian yiouvetsi.

• This is usually made with orzo or egg noodles, but you can use any pasta you like.
• Do not use potatoes. Add 3 tomatoes, or 1 14-ounce can of tomatoes, or 3 tablespoons of tomato paste to the original recipe.
• If using orzo, add 2 cups of water after the vegetables are cooked. When boiling, add 1 cup of orzo and lower the heat to a simmer. Add more water if needed. Turn off after 8 minutes, cover, and let sit for about 10 minutes.
• If using other pasta, boil 1 cup in just enough salted water to cover it, cooking it for about half of the recommended time.
• Reserve about 1 cup of pasta water, then add the partially cooked pasta directly into the soufiko with the reserved water.
• Let the pasta finish cooking in the sauce.
• Turn off the heat and let the pot sit for about 10 minutes.
• Drizzle with a little more olive oil before serving. Parmesan can be added if desired.