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Ikarian Skillet Soufico
Eggplant, potato, zucchini and peppers stewed slowly in olive oil and white wine until melting, then lifted with fresh herbs and a spoonful of grape molasses. A summer ladera dish that eats well warm or cold.
- YieldServes 6 to 8
- Hands-on55 min
- Total1 h 37 min
- Difficulty
Ingredients
- 2medium eggplants (about 20 cm long), trimmed, cut into batons 2 cm thick and 6 cm long
- 3medium potatoes, peeled, cut into the same batons
- 3large zucchini (about 20 cm long), trimmed, cut into the same batons
- 2large onions, coarsely chopped
- to tastesea salt
- 120 mlextra-virgin Greek olive oil, plus more as needed
- 4 clovesgarlic, chopped
- 3green bell peppers, cut into strips 2.5 cm wide
- to tastefreshly ground black pepper
- 4large ripe tomatoes, peeled, cut into rough chunks
- 240 mldry white wine
- 3 leavesfresh bay leaves
- 2 tbsppetimezi (grape molasses)optional
- 7 leaveslarge fresh basil leaves, coarsely chopped (6 to 8)
- 35 gfresh flat-leaf parsley, chopped
- 5 sprigsfresh oregano
- 4 sprigsfresh thyme, 3 or 4
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