Traditional Zacuscă de Vinete: Roasted Eggplant and Pepper Preserve

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Char the eggplants and peppers over flame or under a very hot grill, turning until soft and blackened. Peel, seed the peppers, and drain the eggplant flesh in a non-reactive sieve for at least 30 minutes.

Ingredients quick view

1 kg eggplants

1 kg red kapia or other sweet red peppers

500 g onions, finely chopped

500 ml tomato passata

150 ml sunflower oil

2 bay leaves

1 1/2 teaspoons salt, or to taste

1 teaspoon black peppercorns

Tips quick view

Chop or mince the roasted vegetables so the spread retains a fine traditional texture rather than becoming a purée.

For shelf-stable jars, follow a current tested canning process for the exact jar size and altitude; otherwise refrigerate or freeze.

It's great to add a little more garlic if you love that flavor.

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