Zacuscă (romanian spread)

Updated at: Thu, 17 Aug 2023 12:03:07 GMT

Step 1

Bake everything without cutting them. After the eggplants are baked take their skin off and let them drain for 2-3 hours. (This must be done because the juice from them can be very bitter ). After you bake the peppers put them In a plastic bag along with some salt and let them steam in there (before pealing their skin) after they get soggy and the skin is easy to peel off you can start peeling off the skin of the peppers. (Or for the peppers you can use jars of roasted peppers but I prefer to bake them myself as those jars have vinegar in them which might change the taste of the final dish).

Step 2

Fill up the kettle and let the water boil. After the water boiled put the tomatoes in a bowl (or pot of the bowl is not big enough ) and pour boiling water on top of the tomatoes. Let them in there for approximately 10 minutes ( or until the skin of tomatoes can easily be pealed off). Blend the tomatoes to make a tomato juice.

Step 3

Fry the chopped onion in oil (along with the peppercorns and bay leaves), add the eggplant, peppers, donuts, all chopped as you like (you can leave larger pieces of pepper to feel). Put tomato juice on top of everything and don't forget to add salt as much as you like (to taste!). Boil everything and stir often, keep the heat low. (Make sure you stir constantly to make sure nothing sticks to the bottom of the pot).

Step 4

When it boils and has dropped enough (enough to be spread on a slice of bread without it being runny ) put everything , using a spoon, in jars (clean, dry jars), put the lids immediately and place them in a tray and put them in the oven at 100 ° for 30 minutes and leave them there until morning.

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