Romanian vegetable spread - Zacusca

#RomanianVegetableSpread #vegetablespread #Zacusca
AJVAR
Grill 4-4.5 lbs (1.7-2 kg) eggplants on a fire grill
Once grilled, let them cool on a tilted pan, so you can drain the juices, then carefully remove all the skin.
Place the eggplants in a strainer and let the liquids drain out for 1 hour.
Chop the eggplants and place them in a bowl.
2.2 lbs (1 kg) chopped eggplants
1.5 lbs (650 g) chopped bell peppers - red and yellow
2 lbs (900 g) chopped onion
tomato sauce, salt and black pepper
I use only 200 ml of oil because I don’t like the extra oil in my vegetable spread, but you can use more.
Pour the oil in a Dutch oven pot and heat it up on medium heat.
When the oil is hot, add the chopped onion and cook it on medium low heat.
Stir once in a while and let the onion cook until becomes translucent.
When the onion is translucent, add the chopped bell peppers.
After 20-25 minutes of cooking, add the chopped eggplants and mix well.
Add 1 tsp ground black pepper - or add more if you like.
Add 1 tsp salt - or add more.
Stir everything together.
Add 2 bay leaves, and simmer for at least 15 minutes.
Add 350 ml tomato sauce - I added it in 2 batches.
Slowly cook the spread on the stove for about an hour, stirring from time to time.
Taste for salt and pepper and adjust to your preferences.
As you can see, no oil is floating on top of the spread.
Once cooked (the spread becomes thicker) set the pan aside.
You can enjoy this dish as vegan dish or as an appetizer.
Or as a side for your favorite meat.
No matter the way you eat it, this vegetable spread is healthy and delicious.
Since it’s a spread - eat it spread on slices of your favorite bread or on crackers.
If you wish - You can always save it for winter/later in sterilized jars.
Enjoy!