Cretan sofegada with rice

The Cretan sofegada is nothing more than a vegetable turlu in a pot, which, if cooked correctly with some rice, is an incredible summer food.

Materials

Servings: 4

• 60 ml. olive oil
• one onion, chopped
• two garlic cloves , chopped
• 200 gr. Zucchini, coarsely chopped
• 250 gr. eggplants, coarsely chopped
• two green peppers, coarsely chopped
• two red peppers, coarsely chopped
• one large potato, coarsely chopped
• two medium tomatoes, coarsely chopped
• 250 ml. tomato juice
• 1/2 tsp. dry sweet oregano
• 650 ml. hot water
• 100 gr. glutinous rice
• 1 tsp. dill chopped
• 3 tsp. parsley chopped
• salt, black pepper

Procedure

Step 1: In a saucepan with a thick bottom, heat the olive oil and sauté the onions and garlic for 3 minutes; add all the vegetables, except the tomatoes. Continue sauteing for 8-10 minutes on moderately low heat.

Step 2: Add the tomatoes, tomato juice, salt, pepper, oregano and 200 g. from the water and cook for 15 minutes on low heat.

Step 3: Finally, add the rice, dill, parsley and the rest of the water; continue cooking for another 20 minutes until the food becomes soft, and, if necessary, add a little more hot water.

Step 4: Serve the sofegada hot or at room temperature with a bit of parsley.

Photo: Eva Monohari

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