نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Ikarian soufico

Japanese 20 Mins Prep · 60 Mins Cook

Peel and dice the onion. Chop the aubergine, courgettes, capsicums and tomatoes into similar-sized chunky pieces, so they cook evenly. Chop the potato into smaller cubes as it will take the longest to cook. Trim the ends of the green beans. Mince the garlic and finely chop the parsley. Set all the vegetables aside, keeping them separate.
Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and translucent. Add the potatoes and aubergine and fry for a further 5 minutes before adding in the remaining vegetables. Stir in the chopped tomatoes, tomato paste, oregano, thyme, salt and pepper. Mix everything well. Cover the pot with a lid, lower the heat and simmer gently for 25 minutes until the vegetables are soft and have released their juices, forming a rich stew. If the mixture becomes too dry add a splash of water to maintain a saucy consistency. Once the vegetables are tender, stir in the chopped parsley. Taste the stew and adjust the seasoning with more salt and pepper, if needed.
Ladle the soufico into bowls, drizzle with a little extra olive oil and serve warm.