 I make a sufiko, which is the Icarian kind of national dish from Icaria, which has a winter and a summer version. Oh, cool. What is it? In the summertime, it's layers of zucchini, eggplant, potato, all thinly sliced, tomato, garlic, oregano, a lot of onion. Usually just quickly cooked in the oven in thin slices, but then layered and simmered all together or baked all together into this beautifully rich and herbal dish.