Zacuscă Recipe: Romanian Roasted Vegetable Spread

While caponata often includes olives or capers, zacuscă leans into a smoky, earthy profile thanks to the roasted eggplant and red peppers. Both are pantry staples in their respective regions and are traditionally made in large batches to be preserved for the colder months.

Though some regional zacuscă recipes include beans for added heartiness, the eggplant-based version remains the most popular—and arguably the most delicious. The deep umami from roasted eggplant pairs beautifully with the sweetness of the peppers and the acidity of the tomato purée.

It’s perfect spread on fresh crusty bread or served alongside grilled meats and cheeses. Whether you’re familiar with Mediterranean antipasti or Eastern European preserves, this Romanian classic will feel both comforting and new.

Zacuscă: Romanian Roasted Vegetable Spread

Ingredients

• 1 liter sunflower oil
• 2 kg onions
• 3 kg red bell peppers gogoșari
• 2 kg kapia peppers
• 5 kg eggplants
• 1 liter tomato purée
• Salt to taste
• Black Pepper to taste
• Bay leaves to taste

All ingredients are weighed raw and unpeeled.

Instructions

• Roast the vegetables: Grill the red peppers, kapia peppers, and eggplants over an open flame or under a broiler until the skins are charred. Let them cool slightly, then peel off the skins. Grind the roasted vegetables using a meat grinder or food processor.
• Sauté the onions: Heat the sunflower oil in a large heavy-bottomed pot. Add the finely chopped onions along with a tablespoon of coarse salt. Sauté over medium heat until the onions are soft and translucent.
• Combine and cook:Add the ground peppers to the onions and cook, stirring frequently, until most of the liquid has evaporated. Stir in the ground eggplants and immediately add the tomato purée. Season with salt, pepper, and bay leaves.
• Simmer: Cook the mixture over medium heat, stirring continuously, until the oil begins to separate and form bubbles on the surface.
• Jar and preserve: poon the hot zacuscă into sterilized jars and seal tightly with lids. To preserve, place a towel on the bottom of a large pot, arrange the jars on top, and add water to halfway up the jars. Cover with a damp towel and gently boil for one hour, checking the water level as needed.
• Store: Let the jars cool completely, then store them in a cool, dark place such as a pantry or cellar. Let the flavors develop for a few weeks before opening for the best taste.