Serbian Sataraš (Sataras)

For some reason the local grocery store always seem to have bell peppers on sale, and I just cannot resist not buying them. I sauté sliced bell peppers along with a sunny side egg for breakfast, or toss them into fajitas for dinner. Yes, very typical. However ever since my first bite of sataraš (sataras), I always make sure I have pile of bell peppers on hand. The beauty of the recipe is that it is very simple: peppers, onions, garlic, tomatoes. There is still a bit of a secret involved in preparing silky smooth sataraš. Although I wouldn't usually use those terms to describe a vegetable dish, you will understand once you make it.

Serbian Sataraš
(Time: 1hr, Serves: 4 people)

3 bell peppers

1 medium onion

3 cloves of garlic

2 tomatoes

3 cloves of garlic

2 tsp salt

1 tsp ground black pepper

1. Dice the onions and tomatoes, and mince the garlic and put them aside. The secret is to peel the bell peppers. It may seem like a daunting task, but if you have what I consider as the best peeler in the world, it really doesn't take too long. Anyhow, slice the peeled bell peppers.

2. Drizzle some oil into a sauté pan (make sure you have a lid) on medium heat. Toss the onion and garlic into the pan until the onion is translucent and the garlic is fragrant, approximately 5 minutes.

3. Pile on the sliced peppers into the pan and add salt and peper. Stir with a wooden spoon for 3 minutes on medium heat. Cover with a lid and turn the heat down to low.

4. Stirring occasionally, keep the pan covered for 15 minutes. Add the tomatoes and keep covered for an additional 15 minutes on low heat.

5. The peppers will release moisture and become silky smooth. Serve with bread or as is as a side. It keeps in the refrigerator for 3 days and still yummy after reheating!