1 large yellow onion, halved and thinly sliced
1/3-1/2 cup extra-virgin olive oil
1 big chunk (about 2 pounds) hard winter squash, such calabash or Hubbard, cut into narrow chunks
3 large ripe plum tomatoes, peeled and sliced
1 small dried hot chili pepper, crumbled
3 fresh green bell peppers, sliced in wedges
Sea salt and freshly ground black pepper, to taste


1. Pour 2 tablespoons of the olive oil into a large frying pan set on medium heat and saut╚ the onion very gently, just until it starts to soften, about 7-8 minutes. Do not let it brown. Add salt to taste, then the remainder of the olive oil. Add the squash and stir well to coat the pieces with the oil.
2. Continue cooking, uncovered, without stirring, for about 20 minutes, while the squash absorbs the flavors of the onion and olive oil. Arrange the tomato slices over the top. Add the dried and fresh green peppers, pushing them down into the mixture. Cook for 20 minutes, stirring gently from time to time, or until the squash and green peppers are tender. When done, taste for seasoning, remove from the heat and serve immediately.
Nancy Harmon Jenkins says this dish, from the Greek island of Ikaria, can be made with summer squash like zucchini or yellow squash, or a mixture of squash and eggplant. You can also substitute fresh green chiliesˇjalapeno or Serranoˇfor the dried red chili.
Soufiko Ikarian Style
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