Zacusca Vegetable Spread

Classic Zacusca recipe - the best roasted vegetable spread of Romanian origin, in other words a roasted pepper, eggplant and tomato spread to be enjoyed on crusty bread, garlicky bruschetta or your favorite pasta.

Course Appetizer

Cuisine Romanian Italian

Keyword zacusca

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 162kcal

Author Florentina

Ingredients

1 extra large yellow onion diced
4 lb large red bell peppers (8 to 10 peppers)
3-4 eggplants
28 oz can San Marzano tomatoes lightly crushed (or 5 lb fresh tomatoes)
1 pinch crushed red pepper flakes (optional for heat)
2 leaves bay
1 tsp sweet smoked paprika
4 tbsp olive oil
1.5 tsp sea salt + more to taste

Instructions

Wash the pepper and eggplants and using a pairing knife poke the eggplants in couple of spots to prevent them from bursting during cooking. Heat up your outdoor grill or indoor cast iron griddle ( or broiler) and char the peppers and eggplants until black and smokey on all sides. Transfer to a large bowl and cover with plastic wrap until cool enough to handle.
4 lb large red bell peppers, 3-4 eggplants, 4 tbsp olive oil
Peel the peppers and discard the skins, seeds and core. Transfer the cleaned roasted peppers to the bowl of a large food processor. Clean the roasted eggplant and scoop the flesh into the food processor bowl together with the roasted peppers. Using the PULSE button process until chopped but still with some rustic texture. Set aside.
In a heavy bottom pan add a lug of olive oil and sauté the onion with a pinch of salt softened, translucent and begins to get a little color. Add the chili pepper and stir well, then the crushed tomatoes with their juices, the roasted peppers, eggplant, and bay leaves to the pan.
28 oz can San Marzano tomatoes, 4 lb large red bell peppers, 1 pinch crushed red pepper flakes, 3-4 eggplants, 1 extra large yellow onion, 2 leaves bay
Sprinkle in the smoked paprika, give everything a nice stir and bring to a gentle simmer.
1 tsp sweet smoked paprika
Cover partially with a heavy lid and cook low and slow for 35 to 45 minutes or until desired thickness is achieved. Stir often to prevent sticking and burning of the natural sugars on the bottom.
After 45 minute remove the lid and observe the sauce. If further reduction is desired continue cooking down the sauce to your liking. Taste and adjust seasonings to taste with salt and pepper, remove from heat and finish with a light drizzle of good olive oil. Transfer to jars and refrigerate or enjoy with bread, spooned on bruschetta or tossed with pasta.
1.5 tsp sea salt + more to taste

Nutrition