Sofegada is a traditional Cretan dish, dating back to 1909. It is also called a symphony, as all the vegetables are in the pan and they are related. In the old days, where there were only gardens in every house, housewives would go out and gather all the vegetables and aromas they had and make different foods.


  • 300 g eggplant
  • 300 g of zucchini
  • 100g green peppers
  • 100 g red horn peppers
  • 50 g of vlita (greens)
  • 300 g potatoes
  • 400 g of tomatoes
  • 200 g of green beans
  • 200 g of okra
  • 2 cloves garlic
  • 2 fresh onions
  • 1 onion dry
  • 100 ml of olive oil
  • 150 g of parsley
  • salt
  • pepper
  • thyme
  • mint
  • basil
  • oregano
  • rosemary
  • savory

Preparation Method:

Wash thoroughly and chop all vegetables into small pieces. We clean the vines thoroughly and chop them just like the parsley.

Put all the vegetables in a pan, add salt, pepper, and other herbs and olive oil and mix well.

Bake in the oven at 170-180 degrees for about 40 to 45 minutes.

Categories: Recipes