Sataraš (pronounced sah-tah-rush) is a quick and simple vegetarian recipe very popular in South-Eastern Europe. It is easy to make and usually prepared during the summer and early autumn days when there are plenty of capsicums (peppers) and ripe tomatoes in the garden.
Sataraš has four main ingredients: brown onions, capsicum (pepper), tomatoes and garlic. Optional ingredients are eggplant (aubergine), parsley or eggs, but I prefer it in its simplest version.
The best capsicums for sataraš are pale yellow capsicums, also known as Hungarian (on the picture below). They are very fragrant, have mild taste, thin skin and cook quickly. If you can’t find them, use yellow or red capsicums.
I’ve recently prepared sataraš from the last batch of autumn crop and can’t wait till the next season. I don’t like to make it during the winter though when the ingredients are out of season. Somehow it doesn’t taste right.
The recipe:
For this easy and healthy vegetarian dish you need:
- 2 large brown onions, sliced into wedges
- 10-12 yellow Hungarian, or 4-6 large red capsicums, sliced,
- 3 medium size ripe tomatoes, cut into slices, peeled and deseeded if preferred, but not necessary
- 4-5 cloves of garlic, sliced thinly
- 2-3 tbsp oil
- Salt and pepper to taste.
Instructions:
1. Put the oil into a large pan over medium heat and add the onions.
2. Cook the onions until translucent (but not brown) mixing occasionally
3. Add sliced capsicum, turn the heat up and stir-fry until the capsicum softens, about 3-4 minutes. Here I added one green capsicum as well.
4. Add sliced tomatoes, fry for a minute, then cover and lover the heat. Simmer for further 5 minutes.
5. Put the sliced garlic into the pan, season with salt and pepper, cover, and give it a couple of minutes for the garlic to cook and to infuse the flavour.
There you are: simple and healthy vegetarian dish ready in less than 30 minutes!
Serve sataraš with a fresh crusty bread or with rice. It’s suitable for freezing.
Easy vegetarian recipe: Sataraš
Ingredients
- 2 large brown onions sliced into wedges
- 10-12 yellow Hungarian or 4-6 large red capsicums, sliced,
- 3 medium size ripe tomatoes cut into slices, peeled and deseeded if preferred, but not necessary
- 4-5 cloves of garlic sliced thinly
- 2-3 tbsp oil
- Salt and pepper to taste.
Instructions
- Put the oil into a large pan over medium heat and add the onions.
- Cook the onions until translucent (but not brown) mixing occasionally
- Add sliced capsicum, turn the heat up and stir-fry until the capsicum softens, about 3-4 minutes. Here I added one green capsicum as well.
- Add sliced tomatoes, fry for a minute, then cover and lover the heat. Simmer for further 5 minutes.
- Put the sliced garlic into the pan, season with salt and pepper, cover, and give it a couple of minutes for the garlic to cook and to infuse the flavour.
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