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Ikarian soufiko

I really recommend organic vegetables only (if they’re in season, they’re likely to be just as cheap as the supermarket) and using a great olive oil. I’ve listed some vegetables below which are best suited to summer. If something below isn’t in season, substitute with beans – flat or string – some okra, corn cobs etc, or up the amount on the other vegetables. I personally like it best with just zucchini. However the tomato, onion, salt and garlic, and the oil quantities should stay the same.
From: sarahwilson.com Serves 6-8 as a side dish

2 eggplants, chopped
2 potatoes, chopped or 2 cups of chopped pumpkin (very much optional, I prefer without)
2 onions, halved and then sliced
2 garlic cloves, chopped
2 capsicums (peppers; red or green or both), cubed
2 zucchinis, chopped
2 tsp salt
2-3 fresh tomatoes, chopped
½ cup of oil
2 tsp Greek oregano (of just good quality dried oregano)

Chop the vegetables about the same size – 2-3 cm cubes. Layer the vegetables in a big frying pan with a heavy base and a lid, or a very shallow pot, in the order I’ve listed, pouring oil over the top at the end. Cook on a low heat, covered, for 20-30 minutes. Sprinkle oregano over the top at the end and pour more olive oil on top to serve, hot or cold.