Zacusca (Romanian Eggplant Pepper Spread)

Ingredients

• •2 large eggplants
• •4 red bell peppers
• •2 medium yellow onions, finely diced
• •2 cups tomato puree
• •1/2 cup sunflower oil
• •2 bay leaves
• •1 1/2 tsp salt
• •1/2 tsp black pepper

Directions

1. 1Roast the eggplants and red peppers at 450°F (230°C) until charred and completely tender, about 35 minutes.
2. 2Peel the roasted vegetables, drain excess liquid, and chop them finely.
3. 3Cook onions in sunflower oil over medium-low heat for 12 minutes until very soft.
4. 4Add chopped eggplant, peppers, tomato puree, bay leaves, salt, and black pepper.
5. 5Simmer uncovered for 25–30 minutes, stirring often, until the spread is thick and glossy.
6. 6Remove the bay leaves and cool before serving or refrigerating.

💡 Drain the roasted eggplant before simmering; too much trapped liquid makes zacusca watery and greatly extends the reduction time.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.