Vegetable Stew - Sataraš

With ripe tomatoes, bell peppers, and onion, this meal is a burst of freshness and flavor. Whether served as a side or sauce, its rich, sweet, and smoky profile will transport your taste buds to sunnier shores.

Time to read: 4 mins | Time to make: 1 hour | Yields: 8 servings

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Ingredients

• 2 tablespoons olive oil

• 2.2 lbs peppers, deseeded and chopped

• 1 spicy peppers - if you like, cleaned and chopped into pieces

• 3 - 4 large onions, sliced

• 1 eggplant, peeled and diced

• 2 tomatoes, diced

• 1 teaspoon salt

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• Fresh cracked black pepper

  SERVING:

• Smoked Tofu

• Crusty Bread

Method

1. In a wide pot, sauté the onion in hot oil until it becomes translucent. Slowly add the prepared bell peppers. If your pot is not big enough and does not fit all peppers right away, add half, wait for it to soften and lower, and then add the rest.

2. If you have a pan big enough to fit all the peppers in it, then add them all at once. Add salt, cover, and cook for 25-30 minutes, stirring occasionally.

3. Add eggplant, tomatoes, and spices and cook for another 15 minutes.

4. At this point the longer you cook more of the juice will evaporate. My family likes it when there is some juice left over for dipping.

   You can serve sataraš in several ways: as a warm appetizer or as a  meal when served with add-ins. I like to serve it with smoked tofu and crusty wholemeal bread.

Nutrition facts per one serving :

Energy: 293kcal | Carbs: 31g | Protein: 15g | Fat: 12g