Zacusca de Vinete (Romanian Eggplant Spread)

Ingredients

• 3 kg Eggplants (roasted, peeled, and chopped)
• 2 kg Kapia peppers (roasted, peeled, and finely diced)
• 1.5 kg Onions (finely chopped)
• 0.5 L Sunflower oil (or any neutral vegetable oil)
• 0.5 L Tomato juice (plain tomato juice or passata)
• Bay leaves (a few leaves)
• Salt (to taste)
• Ground black pepper (to taste)

Steps

1. 1

   Prepare the vegetables: Roast the eggplants and kapia peppers over an open flame or in the oven until charred. Peel them, drain the liquid from the eggplants, and chop both vegetables finely (or use a meat grinder for a smoother texture).

2. 2

   In a large, heavy-bottomed pot or cauldron, add 0.5 liters of oil and heat it slightly over medium heat.

3. 3

   Add the finely chopped onions to the hot oil with a pinch of salt. Sauté the onions until they become soft, translucent, and release their sweetness, reducing significantly in volume.

4. 4

   Add the chopped roasted eggplants to the pot with the onions. Stir well to combine.

5. 5

   Allow the eggplant and onion mixture to simmer for a few minutes while you finish prepping the peppers.

6. 6

   Add the finely diced roasted kapia peppers to the pot and stir thoroughly.

7. 7

   Bring the mixture to a boil, then pour in 0.5 liters of tomato juice.

8. 8

   Season with ground black pepper, salt to taste, and add a few bay leaves. Stir to incorporate all ingredients.

9. 9

   Lower the heat to the minimum and let the zacusca simmer for approximately 1 to 1.5 hours. Stir occasionally to prevent sticking. The zacusca is ready when it reaches a thick, pasty consistency and the oil begins to rise to the surface.

10. 10

    Turn off the heat and let the mixture cool for about 30 minutes.

11. 11

    Ladle the zacusca into clean, sterilized glass jars, leaving a little space at the top. Seal the lids tightly.

12. 12

    For long-term preservation, place the filled jars in the oven at 100°C (212°F) for 45 to 60 minutes to complete the sterilization process.

Notes

Tip for onions: To avoid crying while chopping a large quantity, peel them and soak them in cold water for at least one hour before cutting. This recipe is for a 'half portion'; for a larger batch, simply double all ingredient quantities. Ensure the eggplants are well-drained after roasting to prevent the spread from being too watery.

Nutrition per serving

• main
• appetizer
• vegan
• vegetarian
• canning
• preserves
• traditional
• Romanian