Zacuscă is a typical autumn delicacy that Romanians prepare in large quantities for the winter. The base consists of perfectly roasted peppers and eggplant, which provide a deep, smoky flavour.
The whole process takes several hours, as slow simmering of the vegetables is key to concentrating the flavour and achieving the spread's thick texture. It tastes best the next day when all the flavours have melded.
Wash the eggplants and peppers. Prick the eggplants with a fork. Roast them whole in the oven at 185 °C (365 °F) for about 45-60 minutes until the skin is burnt and the pulp is soft. Roast the peppers until blackened.
Place the roasted vegetables in a bowl and cover to steam (makes peeling easier). Once cooled, peel the eggplants and peppers. Remove the seeds from the peppers. Chop the pulp with a knife (ideally not a blender, to maintain Zacuscă's texture).
Heat the entire volume of oil in a large pot or Dutch oven (one that won't stick). Add the chopped onion and sauté over low heat for at least 20-30 minutes until completely soft and translucent (it must not brown).
Add the tomato paste and bay leaf. Simmer for about 15 minutes.
Add the chopped eggplant and pepper pulp to the pot. Add salt and black pepper.
Simmer the Zacuscă over very low heat for at least 2.5 hours. During simmering, the oil must separate and rise to the surface. Stir regularly but gently to prevent sticking. If it is too dry, add a little water (but this should be avoided, Zacuscă should be thick).
Taste and add a pinch of sugar and adjust the saltiness if necessary.
Fill thoroughly sterilized jars with the hot Zacuscă. Wipe the rims and seal the jars tightly.
For long-term storage, pasteurize the filled jars in the oven or a water bath for about 30 minutes. Allow the jars to cool covered with a blanket.