Romanian zacuscă — the Balkan spread with roasted peppers, aubergines and tomatoes

Ingredients

(for about 8–10 servings / 1.5–2 kg of spread):

• 2 kg red peppers (kapia)
• 1 kg aubergines
• 1 kg well-ripened tomatoes
• 500 g onions
• 200 ml olive oil (or sunflower oil)
• 2–3 garlic cloves
• 1 tablespoon salt (to taste)
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1–2 bay leaves (optional)

Preparation steps

1. Roast the peppers and aubergines in a hot oven (220°C) or over embers, until the skin is charred and the flesh is completely soft. Cover them with a damp cloth for 10 minutes, then peel them and remove the seeds.
2. Blanch the tomatoes in boiling water for 30 seconds, peel the skin and chop them finely (or blend them).
3. Chop the onions finely and fry them in the oil until they soften and turn golden.
4. Add the crushed garlic, the paprika and the blended tomatoes; simmer for 15 minutes over medium heat.
5. Finely mince the roasted peppers and aubergines (with a knife or in a meat grinder) and add them to the pot together with the bay leaves.
6. Simmer over low heat for about 60–90 minutes, stirring from time to time, until the spread thickens and the oil rises to the surface.
7. Adjust the salt and pepper; remove the bay leaves. Pour it hot into sterilised jars if you want to preserve it, or let it cool and serve.

TIME: preparation ~40 minutes, cooking ~1 hour 30 minutes. SERVINGS: 8–10.