Romanian Zacusca

Recipe by Callu
YIELD: 10-12 jars




  • 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.