Eggplant and Roasted Pepper Spread – How to Make Romanian Zacusca
Eggplant and Roasted Pepper Spread – easy to make at home with simple ingredients and the authentic taste of autumn in a jar.
Eggplant and Roasted Pepper Spread
Course: Aperitiv, Garnitura, Conserva de iarnaCuisine: Romanian, TraditionalDifficulty: Medium20
borcane2
hours3
hours178
kcal5
hoursI admit it: zacuscă is never missing from my pantry. It’s the kind of dish that saves you on busy days, yet at the same time brings peace and comfort. Today, I want to share my favorite recipe – eggplant zacuscă with roasted peppers. Simple, flavorful, and made just the way I like it (following my mom’s recipe): with slowly roasted ingredients, exactly as they should be.
This autumn, we decided to make the zacuscă a little differently: together with dear friends, over a wood fire, in a big cauldron, to capture that authentic, slightly smoky flavor that makes every jar a little story.
We chopped the vegetables by hand, not with a food processor, so the zacuscă would remain chunky and hearty – rustic, just the way we like it. And as the saying goes: the more, the merrier! Preparing it was fun, full of laughter and smells that make you feel right at home in the kitchen, and somehow everything just flows differently.
Now, let’s move from story to action and discover together how to make eggplant zacuscă with roasted peppers.
Ingredients
10 kg eggplants
7 kg sweet red peppers (Kapia or bell peppers; we used a mix)
3.5 kg onions
1.5 liters oil
Tomato sauce or fresh tomatoes, to taste
Salt and pepper, to taste
Bay leaves and thyme (optional)
Preparation method :
- The quantities are approximate for one batch of zacuscă. After the vegetables are roasted and peeled, they will be measured. (Follow the step-by-step recipe below.)
- Roasting the Vegetables:
Roast the eggplants and peppers on a grill, stovetop, or even over a wood fire for a slightly smoky flavor. Let the vegetables cool slightly, then peel them and remove the stems. If you like, let them drain in a sieve or on a clean towel to remove excess liquid before chopping.
Proportions after roasting:
Once the vegetables are roasted and peeled, measure them as follows: two parts eggplant, one part pepper, and one part onion. These are roughly the proportions to follow for a well-balanced zacuscă. - Preparing the Onions:
Finely chop the onions and sauté them in hot oil. If you want more flavor, let them brown a little longer until they turn golden and sweet. For a lighter zacuscă, you can sauté them just a few minutes until softened. The sautéed onions will form the flavorful base of the zacuscă, giving it the subtle sweetness that balances the roasted vegetables. - Chopping the Vegetables and Combining with Onions:
We chose to chop the eggplants and peppers by hand, not in a food processor, so the zacuscă would have chunky pieces and a more rustic texture. If you prefer a smoother zacuscă, you can use a blender or food processor.
Mix the chopped vegetables with the sautéed onions, starting with the peppers, followed by the eggplants. If you like, you can taste and slightly adjust the amount of salt and pepper now, before adding the tomatoes. - Adding the Tomatoes and Seasoning:
Add the tomato sauce or fresh tomatoes to taste. If you want a juicier zacuscă, use more sauce; for a thicker consistency, use less.
Season with salt, pepper, bay leaves, and, if you like, a pinch of thyme. Stir gently so that the flavors blend together. - Cooking the Zacuscă:
Keep the heat under the cauldron low, and stir frequently all the way to the bottom, as the zacuscă can stick very easily. Taste along the way and adjust the seasonings if needed. The flavors will intensify as the zacuscă cooks.
As the elders say, the zacuscă is ready when the oil rises to the surface – a sign that all the flavors have blended perfectly and the texture is just right. - Filling and Sterilizing the Jars:
Fill the hot jars with zacuscă, leaving a little space at the top. Once filled, boil the jars for 30 minutes from the moment the water starts boiling to sterilize them and preserve the zacuscă for long-term storage.
After boiling, remove the jars and let them rest wrapped in blankets until the next day, until completely cooled. Only then can you store them in a cool, dark place. - Storing and Preserving the Zacuscă:
Once the jars have completely cooled, store them in a cool, dark place, away from humidity. This way, the zacuscă will retain its authentic flavor and perfect texture for a long time.
If you want to enjoy it right away, it’s delicious even after a few days. However, for a more intense flavor and that classic autumn taste, let the jars sit for at least a few weeks before opening. - Serving the Zacuscă:
We enjoyed our eggplant and roasted pepper zacuscă with fresh homemade bread. You can also use it as a side dish in various recipes, or keep it in your pantry for busy days.
