---
title: Zacuscă (Roasted Eggplant and Pepper Spread)
servings: 12
prep time: 40 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/zacusca
---

Gather @red bell pepper{1%kg}, @bay leaf{3%leaf} and @black peppercorn{1%tsp}.

Roast the @eggplant{1.5%kg} and bell peppers (oven or open flame) until the skins blacken and blister and the flesh turns soft. ~{25%minutes}

Peel away the charred skins and chop the flesh small.

Fry the diced @onion{4} in the @sunflower oil{150%ml} until soft and turning gold.

Add the chopped eggplant and peppers, @tomato paste{4%tbsp}, bay leaves and peppercorns to the pot.

Simmer low, stirring often so it doesn't catch, 75–90 minutes until thick, dark and glossy. ~{85%minutes}

Jar hot; winter thanks you.