Zacuscă — Print Recipe — The Culinary Codex

A smoky, rich spread of roasted eggplant and red peppers slow-cooked with tomatoes and onions — Romania's autumn pantry treasure.

Ingredients

1 Roast whole peppers and eggplants over an open flame or under a broiler until completely charred and soft.
2 Peel charred skin, remove seeds. Finely chop or pulse peppers and eggplant separately.
3 Sauté onions in oil until golden, about 15 min.
4 Add tomato paste, chopped peppers, and eggplant. Add bay leaves and peppercorns.
5 Simmer on very low heat for 2-3 hours, stirring frequently to prevent sticking, until thick and concentrated.
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.