Roasted Eggplant and Pepper Spread (Zacusca) Recipe
This Roasted Eggplant and Pepper Spread, also known as Zacusca, is a flavorful and smoky vegetable spread featuring charred eggplants, capia and pimento peppers, onions, and tomato sauce slow-cooked to perfection. Ideal as an appetizer or condiment, this spread captures rich, deep flavors from grilling and hours of low heat simmering, creating a versatile dish that can be canned for later enjoyment.
- Prep Time: 1 hour
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: Approximately 12-14 cups of spread, 6-8 standard canning jars
- Category: Spread
- Method: Roasting
- Cuisine: Romanian
Ingredients
Vegetables and Base
- 5½ pounds eggplant (grilled until charred)
- 4½ pounds capia peppers (or red bell peppers, grilled until charred)
- 4½ pounds pimento peppers (grilled until charred)
- 2 pounds onions (chopped)
Other Ingredients
- 3 cups vegetable oil
- 6 cups tomato sauce
- 3 tablespoons salt (or to taste)
- 2 tablespoons black pepper (ground)
- 5 bay leaves
Instructions
- Prep Ingredients: Begin by preparing all the vegetables. Poke several holes in the eggplants to prevent bursting, then grill them for 30-45 minutes until soft and charred. Let cool, peel thoroughly, and drain in a colander. Grill or roast the capia and pimento peppers until charred, cool, then peel and deseed them, also draining any excess liquid.
- Chop: In batches, pulse the eggplants and peppers in a food processor until finely chopped but not pureed, to maintain texture.
- Cook Onions: Heat vegetable oil in a large pot over medium heat and sauté the chopped onions until they begin to soften and just start to change color, being careful not to burn them.
- Add Ingredients & Cook: Add the chopped eggplant and peppers to the pot and stir well. Pour in the tomato sauce, then season with salt, black pepper, and bay leaves. Simmer the mixture over low to medium heat for about 3 hours, stirring every 10 minutes to prevent sticking and ensure even cooking.
- Sterilize Jars: While the spread cooks, thoroughly wash canning jars in soap and scalding water. Place jars in a water bath or on a rack inside a deep pot filled with hot water, bring to a boil and sterilize for 15 minutes once steam emerges. Turn off heat and keep jars hot.
- Place Jars in Oven: Just before filling, place the sterilized jars (without lids) in a preheated 350°F oven for 10 minutes to dry and maintain temperature.
- Fill The Jars: Carefully remove jars and fill them with the hot spread, leaving about an inch of headspace. Securely place lids on jars and screw on the bands tightly, holding the lid in place with one finger as you twist.
- Finish And Let The Jars Cool: Return the filled jars to the oven and bake for another 15 minutes. Then turn off the oven and allow the jars to cool inside gradually for several hours, ensuring a good seal and preservation.
Notes
- Poking holes in the eggplants before grilling prevents bursting during cooking.
- Peeling peppers after resting with salt helps loosen the skin for easier removal.
- Do not over-process the vegetables in the food processor; a coarse texture is desirable for the spread.
- Stir frequently during cooking to prevent the spread from sticking or burning.
- Sterilizing jars properly is essential for safe canning and extended shelf life.
- Allow jars to cool slowly in the oven to avoid jar breakage due to temperature shock.
