Zacuscă (Roasted Eggplant and Pepper Spread)

Method

1. 1

   Roast the eggplant and bell peppers (oven or open flame) until the skins blacken and blister and the flesh turns soft.

   💡 Roast in batches if your oven runs small — crowded vegetables steam instead of char.

2. 2

   Peel away the charred skins and chop the flesh small.

3. 3

   Fry the diced onion in the sunflower oil until soft and turning gold.

4. 4

   Add the chopped eggplant and peppers, tomato paste, bay leaves and peppercorns to the pot.

5. 5

   Simmer low, stirring often so it doesn't catch, 75–90 minutes until thick, dark and glossy.

   💡 Zacuscă spits like a tiny volcano when ready — long sleeves are traditional equipment.

6. 6

   Jar hot; winter thanks you.