Summertime Vegetable Stew: Greek Soufiko

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point, while sunflower oil is more affordable.

Cut the eggplant into cubes and sprinkle with salt, layering in a colander to draw out bitter juices for 30 minutes.

Finely chop three onions and add to a large pot with olive oil, cooking until soft and golden.

Peel and rinse four potatoes, then cut into rounds or half moons.

Cut one bell pepper and two diced zucchini into pieces.

Slice baby carrots into rounds.

Grate five garlic cloves and add to the pot, cooking until fragrant.

Rinse and pat dry the salted eggplant, then add to the pot with the onions.

Add a 15-ounce can of diced tomatoes and a pinch of sugar to the pot.

Season with salt, add two serrano chilies and black pepper, then cover and cook over high heat for 10 minutes, stirring occasionally.

Remove the lid and cook for another 25-30 minutes over medium heat until the vegetables are fork-tender.

Add three or four tablespoons of balsamic dressing and a heaping teaspoon of dried oregano, mixing well.

Taste and adjust seasoning if necessary, then serve with crumbled feta cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens