Zacusca (typical Romanian dish)
A preserve that is eaten as an appetizer spread on bread, somewhat resembling Sicilian caponata. It’s made with a mix of vegetables like peppers, eggplants, mushrooms, tomatoes, onions, etc., and a long cooking time!
Also try these Romanian recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Romanian
- Seasonality: Summer, Autumn
Ingredients for zacusca (typical Romanian dish):
With these quantities, I got 6 jars
- 1.1 lbs eggplants
- 1.1 lbs tomatoes
- 1.1 lbs peppers
- 1.27 cups vegetable oil
- 10.58 oz onion
- 1.1 lbs mushrooms
- 3.53 oz tomato paste
- salt
- bay leaves
- black peppercorns
Steps
For the preparation of the zacusca (typical Romanian dish) watch the video HERE.
First, we cook the peppers and eggplants at 392°F for about 30 min. Let them cool then clean. Chop the onion, add the oil and sauté.
Cut or chop the mushrooms (I like them cut) and add them. Cook for a few minutes. Also chop the cleaned eggplants and peppers and add them.
Chop the tomatoes and add them too. Add the tomato paste, some bay leaves, and pepper to taste.
Add a bit of salt and cook for about 2 hours over low heat, stirring occasionally. When it reaches the desired consistency, put it in previously sterilized jars.
Close the jars well and turn them upside down, cover with a cloth, and let them cool to create a vacuum seal. If you want to keep it for more than a year, boil the jars again for about 10 min.
Enjoy!
