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Overhead view of Ikarian soufiko in a rustic bowl with potato, zucchini and eggplant in glossy tomato sauce

Ikarian Soufiko Vegetable Stew with Potatoes and Zucchini

A one-pot vegan stew from Ikaria with potatoes, zucchini, eggplant and peppers in a thick tomato and olive oil sauce.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 262
Ingredients Method Notes

Ingredients
  

  • 100 ml extra virgin olive oil
  • 2 onions medium (300 g); halved and sliced
  • 4 cloves garlic sliced
  • 2 green bell peppers medium (300 g); seeded, cut into 2.5 cm pieces
  • 1 eggplant large (400 g); cut into 2.5 cm cubes
  • 3 potatoes medium (500 g); peeled, cut into 3 cm chunks
  • 2 tbsp tomato paste
  • 500 g ripe tomatoes grated, skins discarded, or one 400 g can crushed tomatoes
  • 250 ml water
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 1/4 tsp fine salt plus more to taste
  • 1/2 tsp black pepper
  • 3 zucchini medium (500 g); cut into 2.5 cm chunks
  • 15 g fresh flat-leaf parsley roughly chopped

Method
 

  1. Heat the olive oil in a 5-quart / 4.7 L Dutch oven over medium heat. Add the onions with a pinch of the salt and cook for 6 minutes, stirring now and then, until soft and just starting to turn golden.
  2. Add the garlic and peppers and cook for 4 minutes. Stir in the eggplant and potatoes and cook for 5 minutes, stirring often so everything gets coated in oil. Add the tomato paste and stir for 1 minute.
  3. Add the grated tomatoes, water, oregano, bay leaf, pepper and the rest of the salt. Bring to a gentle simmer, about 3 minutes, then lower the heat to medium-low, partly cover, and cook for 15 minutes.
  4. Stir in the zucchini, partly cover again, and cook for about 15 minutes, stirring gently once or twice. The stew is ready when a fork slides easily into the potatoes and the sauce coats the back of a spoon. If it still looks watery, take off the lid and simmer for 5 more minutes.
  5. Turn off the heat, remove the bay leaf, and stir in the parsley. Let the stew rest uncovered for 10 minutes, then taste and add salt if it needs it. Serve warm.

Notes

  • Use a pot big enough to hold all the vegetables, at least 5 quarts / 4.7 L.
  • Add the zucchini halfway through the simmer so it stays in soft chunks.
  • Rest the stew for 10 minutes before serving. The sauce thickens and the flavors settle.
  • Check the potatoes with a fork. They should slide off easily with no firm center.