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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Canning Condiments Etc Vegetables Easy European Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Equipment Technique Water Bath

Romanian Zacusca

A traditional vegetable spread found in romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption.

Steps

Over an open flame 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.
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 co.

Ingredients

eggplants, red peppers, onions, salt, black pepper, tomato paste, olive oil