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This bold veggie spread turns simple eggplant and peppers into a smoky, tasty topping that's perfect on crusty bread or as a party dip. Slow cooking brings out sweet, caramelized flavors you just can't get any other way.
I picked up this recipe from my Romanian neighbor who'd spend late summer weekends making batches for the year ahead. The amazing smell of peppers and eggplant cooking would drift through our whole apartment building, and I've now made it my own summer tradition.
What You'll Need
- 5½ pounds eggplant: your base ingredient that gives creamy texture and smoky taste. Pick ones with shiny, firm skin
- 4½ pounds capia peppers or red bell peppers: they bring sweetness and bright color. Go for thick-walled ones with more flesh
- 4½ pounds pimento peppers: these are sweeter than bell peppers and balance the earthy eggplant
- 2 pounds onions: they create the flavor foundation. Regular yellow ones work great
- 3 cups vegetable oil: helps everything blend smoothly. Grab canola or sunflower oil
- 6 cups tomato sauce: adds tang and ties everything together. Try making your own for best taste
- 3 tablespoon salt: brings out all the flavors. Kosher or sea salt tastes better
- 2 tablespoon black pepper: adds a bit of warmth. Grind it fresh if you can
- 5 bay leaves: gives subtle background flavor. Find ones that smell really nice
Easy Cooking Guide
- Grill Eggplants:
- Poke eggplants several times with a knife so they don't burst while cooking. Grill until they're soft and charred, about 30-45 minutes. Let them cool in a bowl. Cut away all the peel and burnt parts. Make sure you get all the bitter charred bits off. Put the flesh in a strainer over a bowl to let extra liquid drip away.
- Grill the Peppers:
- Char all your peppers on the grill or in the oven until blackened all over. Cool them completely. You can peel them under water or put them in a bowl with some salt, cover it, and wait 20 minutes for easier peeling. Take out all seeds and white parts. Drain them in a strainer.
- Chop Vegetables:
- In batches that fit your food processor, pulse the eggplant until it's chopped small but not mushy. You want tiny chunks, not smooth puree. Do the same with the peppers, aiming for the same size pieces.
- Cook Onions:
- Pour vegetable oil into a really big, heavy pot. Throw in your chopped onions and cook them on medium until they're clear and just starting to change color. Stir often so they don't burn.
- Add Ingredients and Cook:
- Carefully mix the chopped eggplant and peppers into the pot, stirring with a wooden spoon to blend with the onions. Pour in tomato sauce, salt, black pepper, and drop in bay leaves. Turn heat down to low-medium and let it cook for 3 hours, stirring about every 10 minutes so nothing sticks. The mix will slowly thicken and get more flavorful.
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This recipe takes me back to my grandma who made huge batches every September. The whole family would come together to help grill and peel veggies. Even us kids got small jobs to do, making it a real family event that meant fall was coming.
Storing Your Spread
You've got to clean your jars properly to keep this spread safe. Wash the jars and lids with hot soapy water and rinse them well. Put jars in a canning pot or big pot with a rack inside. Fill with water to cover them completely and boil for 15 minutes after you see steam. Turn off the heat but keep jars in the hot water until you're ready to fill them.
Ways to Enjoy It
This spread works for so many things. Put it out as a starter with bread or crackers. Smear it on sandwiches with sharp cheese. Stir some into pasta sauce for extra flavor. Mix it with a bit of olive oil for a tasty marinade. I love it best when it's slathered thick on crusty sourdough with some crumbled feta on top.
Where It Comes From
This spread has its roots in Eastern Europe, mainly Romania where they call it "zacusca" and Bulgaria where folks make similar mixtures. Back in the day, these preserved veggie blends helped people get through cold winters with good nutrition. Every family has their own special version, and some add carrots, mushrooms, or different herbs. Making it used to bring neighbors together as they helped each other use up their garden harvests.
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Share this rich, smoky spread with the people you care about or give it as gifts. Everyone will want your secret!
Frequently Asked Questions
- → How long can I store this once canned?
If stored properly in a dark, cool spot, it can last up to 12 months. After opening, keep it refrigerated and eat within 1-2 weeks.
- → Can I freeze it instead of preserving it in jars?
Absolutely. Freeze it in tightly sealed containers for about 3 months. Make sure to leave some space at the top as it expands when frozen.
- → What can I enjoy this with?
You can pair it with crusty bread, crackers, or spread it on sandwiches. It’s also fantastic with grilled meats, stirred into pasta, or topping baked potatoes.
- → Can I use regular red peppers instead of capia or pimento?
Sure! Sweet red bell peppers work just fine. The taste might be slightly different but still lovely. Choose the ripest red bell peppers for the best outcome.
- → Can I skip the long cooking time?
The slow-cook method brings out the best flavors. You could reduce the time to around 90 minutes, but the taste won’t be as deep or rich. It’s worth the extra effort!
- → Is it possible to lower the oil content?
Yes, using around 2 cups instead of 3 is fine. Some oil is needed for the signature texture and to ensure it keeps well over time.