Recipe ingredients
- 1 water glass oil
- 1 onion, finely chopped
- 1-2 cloves garlic, finely chopped
- 5-6 zucchini (small, whole)
- ½ kg vlita (wild greens) and a small quantity of stifno (wild black nightshade)
- 200 g green beans
- 1-2 eggplants, cut into 4
- 1-2 green peppers, cut into 4, seeds removed
- 3-4 potatoes, cut into 4
- 5-6 tomatoes, finely chopped
- salt, pepper
Preparation
Pour the oil in a wide, shallow saucepan and lightly sauté the onion and garlic. Wash and pat dry the vegetables. Add all the vegetables apart from the vlita and the stifno. Cook for 20 minutes, adding a little water, and then add the greens (vlita and the stifno). Wait until all the vegetables are soft, and the sauce has thickened and reduced to a coating. Sofegada requires no specific ingredients, any vegetables you have can be used. Snails can also be used in this dish. This is the basic recipe.
(Source: Eleni Lavrentaki)
