Ever since I read two articles about the longevity and healthy eating on the Greek isle of Ikaria, I have been attracted to their style of life and food.  Over the last six years, I’ve made several of those vegetarian dishes, and I always enjoyed them.  On Sunday I tried another one — Soufico — from the book Country Cooking of Greece, by Diane Kochilas.  Her description of the dish is below the photo of her book.

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Soufico is really an ideal dish for this time of year.  The bounty of fabulous fresh vegetables at local farm stands is all around us.  I made a small version of the recipe, for just the two of us.  Here is the recipe, followed by the photos, including the eggplant which was our own, from a plant we keep on the deck.

Waterlogue version of the Ingredients

I removed the peppers after cooking them with the stew; I then add them to my plate, since Barbara can’t eat them.

For wine, I had the last glass from the 2014 Odoardi Savuto, which was opened a few days before, when I made a richly-flavored Penne Pasta with Italian Summer Vegetables (eggplant, zucchini, onion, leek, tomato, capers and peppers) for myself: