Zacusca Recipe Romanian Roasted Eggplant And Red Pepper Spread

Steps:

• Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
• Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
• Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
• Place oil and onion in a large pot.
• Saute onions for about 4 minutes over medium-low heat.
• Add eggplant, onion, salt and pepper.
• Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
• Taste and adjust salt and pepper to meet your tastes.
• Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
• Wipe rims clean and place clean lids and rings on jars.
• Place into a single layer in large pot (water bath canner if you have one).
• Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
• Remove from heat and allow to cool in water bath.
• When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
• NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.