Soufiko (Greek Ratatouille - Stovetop)
All Recipes

Soufiko (Greek Ratatouille - Stovetop)

Everyday

A summery medley of eggplant, zucchini, potatoes, and peppers braised in tomato and olive oil. Greek comfort food at its simplest.

Prep: 15 mins
Cook: 40 mins
Serves: 2-4

1Ingredients

  • 1 onion, chopped
  • 1 small green bell pepper, cut into squares
  • 1 garlic clove, crushed
  • 1 small eggplant, cubed
  • 1 large zucchini, cubed
  • 2 medium potatoes, cubed
  • 1 tomato, chopped (or 1 tbsp tomato paste diluted in 1/4 cup water)
  • 1 tbsp fresh basil or mint and/or parsley
  • 1 tbsp dried oregano
  • 1/2 cup EVGE extra virgin olive oil
  • 1 tsp salt
  • Freshly ground pepper

2Instructions

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:

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.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

Get More Greek Recipes

Join thousands of home cooks getting authentic Greek recipes delivered weekly.

No spam, ever. Unsubscribe anytime.