Roasted Eggplant and Pepper Spread (Zacusca) Recipe
A rich and flavorful Roasted Eggplant and Pepper Spread featuring charred eggplants and peppers simmered with onions, tomato sauce, and spices, perfect for canning or serving as a delicious appetizer or side dish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 3 hours
- Total Time: 4 hours 30 minutes
- Yield: 10 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: Eastern European
Ingredients
Vegetables
- 5½ pounds eggplant (grilled until charred)
- 4½ pounds capia peppers (or red bell peppers, grilled until charred)
- 4½ pounds pimento peppers (grilled until charred)
- 2 pounds onions (chopped)
Other Ingredients
- 3 cups vegetable oil
- 6 cups tomato sauce
- 3 tablespoons salt (or to taste)
- 2 tablespoons black pepper (ground)
- 5 bay leaves
Instructions
- Prep Ingredients: Prepare the eggplants by poking holes in them to prevent bursting when grilling. Grill eggplants until soft and charred, about 45 minutes. Allow to cool completely, then peel off the skin carefully and drain any excess liquid.
- Grill the Peppers: Grill or roast capia and pimento peppers until almost completely charred. Cool thoroughly, then peel off skins by either rinsing under running water or resting under salt for 20 minutes. Remove seeds and drain excess liquid.
- Chop: Using a food processor, pulse the eggplants and peppers in batches until finely chopped but not pureed, preserving some texture.
- Cook Onions: In a very large pot, heat the vegetable oil over medium heat and sauté the chopped onions until they start to soften and change color, taking care not to burn them.
- Add Ingredients & Cook: Add the chopped eggplant and peppers to the pot with onions, stirring to combine. Add the tomato sauce, salt, black pepper, and bay leaves. Simmer on low to medium heat for 3 hours, stirring every 10 minutes to prevent sticking.
- Sterilize Jars: Wash canning jars in hot soapy water, then boil them covered in a water bath for 15 minutes once steam emerges. Turn off heat and keep jars in hot water until use.
- Place Jars in Oven: Before filling, place sterilized jars (without lids) in a 350°F oven for 10 minutes to ensure sterility.
- Fill The Jars: Carefully remove jars and fill with the hot spread, leaving about 1 inch headspace. Secure lids and screw bands tightly, holding lids with one finger.
- Finish And Let The Jars Cool: Return jars to the oven and bake for 15 minutes. Turn off oven and allow jars to cool inside for several hours to seal properly.
Notes
- To avoid eggplants bursting on the grill, make sure to pierce them thoroughly before cooking.
- Grilling peppers until charred enhances their smoky flavor essential for this spread.
- Peeling peppers after roasting is easier when they rest covered with salt for 20 minutes.
- Pulse vegetables in the food processor carefully to maintain some texture; avoid making a paste.
- Stir the cooking spread regularly to prevent burning and sticking, about every 10 minutes is ideal.
- When canning, ensure jars and lids are properly sterilized to increase shelf life and food safety.
- The recipe yields a large quantity suited for preservation or sharing with family and friends.
