Ikarians’ fondness for olive oil is best illustrated in this staple that is made in practically every household on the island, especially during the summer when these vegetables abound. Soufiko is reminiscent of a French ratatouille, except it includes potatoes and some of Ikaria’s favorite herbs. It’s eaten as a side dish or as a vegetarian meal. The secret to melding the flavors is keeping it at a long, slow simmer as the vegetables cook in the olive oil and their juices. The flavors even intensify over the next day or so, so you can cook it, keep it refrigerated for a day or two, and reheat it at will. By the way, soufiko can be served hot or cold.