Zacusca, a preserved spread from Romania and neighboring Balkan cuisines, is made by roasting eggplant and red bell peppers, then simmering them with tomatoes over low heat until thick. Stirring patiently until it reaches the right consistency is the most labor-intensive step.
Arrange the eggplant and red bell peppers on a baking pan and roast in an oven preheated to 220°C / 430°F for 20 minutes, until the skins blister and darken.
Peel the roasted vegetables and cut them into small cubes.
Saute the onion and garlic cloves in cooking oil for 5 minutes.
Add the roasted vegetables, chopped tomatoes, bay leaf, salt, and black pepper. Cook over low heat, stirring constantly, for 15 minutes, until thickened.
While the spread is hot, fill clean jars and close the lids tightly.
Keep stirring the spread. If it sticks to the bottom, it will turn bitter and have a pronounced burnt flavor once jarred.
Sebzeleri tarifteki 20 dakikada tam köz edemedim, kabuklar yer yer yanık yer yer çiğ kaldı; soymak bu yüzden çok uzun sürdü. Sosu da 15 dakikada yeterince koyulaştıramadım, neredeyse suluydu.
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