A smoky, rich spread of roasted eggplant and red peppers slow-cooked with tomatoes and onions — Romania's autumn pantry treasure.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Roast whole peppers and eggplants over an open flame or under a broiler until completely charred and soft.
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2
Peel charred skin, remove seeds. Finely chop or pulse peppers and eggplant separately.
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3
Sauté onions in oil until golden, about 15 min.
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4
Add tomato paste, chopped peppers, and eggplant. Add bay leaves and peppercorns.
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5
Simmer on very low heat for 2-3 hours, stirring frequently to prevent sticking, until thick and concentrated.
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6
Season with salt and pepper. Ladle into sterilized jars and seal while hot.
Did You Know?
Every autumn, Romanian families gather for "zacuscă day" — a massive communal cooking event where dozens of jars are prepared for winter.
Chef's Notes
Equipment Tips
- oven
- large pot
- jars for canning
Garnishing
bread slices
Accompaniments
crusty bread, cheese
The Story Behind Zacuscă
Zacuscă is Romania's most important preserved food, prepared every autumn in a ritual that brings families together. The word comes from the Russian "zakuska" (appetizer). Each household has a secret recipe, with the best versions requiring patient hours of stirring over low heat to develop deep, smoky sweetness.
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