Zacusca (Red pepper and Eggplant Spread)

Fall is a time of such abundance and there is no place better than a farmers market to enjoy all the bounty of this season. One of our favourite markets is in Southern Ontario - Saint Jacob's Farmer's Market http://www.stjacobs.com/farmers-market, open year round, there is a much to see and lots of local products to savour at this market. Once we are done shopping, our next stop is usually to Anna Mae's in Millbank for their broasted chicken http://www.annamaes.ca. Highly highly recommend both the market and the chicken (I'm sure the other stuff on the menu is good but we've never had anything but the chicken in the 15 years since we've been going there).

This year, we bought bushels of eggplant, sweet long red peppers and tomatoes because I really wanted to try my hand at making zacusca which is a Romanian dip. I am certainly not entering the minefield of where this spread originated because I am sure that similar spreads are found in all Balkan countries. Since my husband is Romanian, my mother in law was the perfect person to recruit for this mission; between her, my husband and I, we grilled, peeled, chopped and stirred for a few hours until my mission was accomplished.


The preparation is time consuming, but it yields several jars of finished product so you have some to keep and enough to share with friends and family. It is best refrigerated once opened and should be used up in 3-4 months.

Zacusca is delicious on bread or crackers with
some olives, feta or goat cheese. I had enough for 12 mason jars of 250 mL each (see picture) and about 3 jars of 1 L each.

Skill Level: Time consuming, involves a lot of stirring

Makes : Approx. 6 L

INGREDIENTS:

• 16 medium sized eggplant (grilled and peeled)
• 20 long sweet red peppers (grilled and peeled)
• 10 long sweet red peppers (finely chopped)
• 8 medium sized onions (finely chopped) 
• 10 medium roma tomatoes (pureed)
• 1 L sunflower oil
• 4 Tbsp salt

METHOD:

1. Grill eggplant and peppers. We used the BBQ, but the oven would work just as well. Grill until the eggplants and peppers are soft but not charred. Wait until it is easy to handle and peel the skin under running water. 

2. Puree eggplant, peppers, onions and tomatoes and set each aside separately. Do not worry if you cannot remove all the pepper seeds it adds to the visuals of the spread

3. In a large soup pot, pour 2 cups of oil and add the bay leaves and peppercorns

4. Add the chopped onions and stir for 3-5 minutes

5. Add the eggplant and peppers to the pot

6. Add salt and stir continuously so it does not stick to the bottom of the pot 

7. Add 2 more cups of oil and continue stirring. Check and adjust salt as needed

8. After approximately an hour when some of the liquid has reduced. Add the pureed tomatoes

9. Continue stirring; when the oil rises to the sides of the pot, zacusca is done

10. Hot fill into glass jars, close tightly. Some oil may rise to the surface, stir in before serving