Step 1. Roast and Prepare the Eggplants
Bake the eggplants in the oven until soft. Remove from the oven, peel off the skins, and place the flesh in a colander to allow any excess liquid to drain. Once drained, chop the eggplants into small pieces.
Step 2. Sauté the Onions
In a large pan, heat oil or olive oil over medium heat. Add the chopped onions and sauté until very soft and translucent. This slow sautéing brings sweetness and depth to the zacuscă.
Step 3. Roast and Chop the Red Peppers
Roast the red peppers in the oven until their skins blister and darken slightly. Let them cool a bit, then peel off the skins and remove the seeds. Chop the peeled peppers into small pieces.
Step 4. Combine and Cook
In a large pot, add the chopped red peppers, sautéed onions, and chopped eggplants. Stir in the tomato sauce (3 cans of 12 oz each). Add salt, pepper, a few whole peppercorns, and a bay leaf.
Cook over medium heat, stirring frequently, until the mixture begins to boil. Be careful — zacuscă can splatter (“it will paint your kitchen!”). Continue to stir often to prevent sticking.
If you plan to preserve the zacuscă, do not cook it for long. Pour the hot mixture directly into warm, sterilized jars, seal immediately with prepared lids, and cover the jars with a blanket or towel. Let them rest, covered, for 24 hours to cool slowly.
If you’re serving it fresh, let the zacuscă cook for another 10–15 minutes until thickened to your liking, stirring frequently.
Zacuscă is one of Romania’s most traditional vegetable preserves. The short cooking time keeps the color vibrant and the flavor fresh when canning. Always make sure your jars and lids are properly sterilized before filling to ensure safe preservation.
Serve this spread chilled or at room temperature with crusty bread, crackers, baked potatoes, or rice.
Calories: 45
Fat: 2g
Carbohydrates: 6g
Protein: 1g
Fiber: 1g
Sodium: Variable (depends on tomato sauce and added salt)
Try spooning zacuscă over fluffy jasmine rice or a vegetable pilaf — the smoky roasted peppers and eggplant turn a humble bowl of rice into a flavorful, hearty meal.
