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This vibrant roasted eggplant and pepper spread transforms humble vegetables into a smoky, savory condiment perfect for slathering on crusty bread or serving as a dip. The slow roasting process caramelizes the vegetables, creating deep flavor layers that simply can't be rushed.
I first learned this recipe from my Romanian neighbor who would spend entire weekends in late summer preparing batches for the coming year. The intoxicating aroma of roasting peppers and eggplant would fill our entire building, and now it's become my own end-of-summer tradition.
Ingredients
- 5½ pounds eggplant: the star ingredient providing creamy texture and smoky flavor. Choose firm eggplants with glossy skin
- 4½ pounds capia peppers or red bell peppers: these add sweetness and vibrant color. Look for peppers with thick walls for more flesh
- 4½ pounds pimento peppers: milder and fruitier than bell peppers, they balance the earthiness of eggplant
- 2 pounds onions: provides essential aromatic foundation. Yellow onions work best here
- 3 cups vegetable oil: creates silky texture. Use a neutral oil like sunflower or canola
- 6 cups tomato sauce: adds acidity and binds everything together. Homemade gives best flavor
- 3 tablespoon salt: enhances all flavors. Sea salt or kosher salt preferred
- 2 tablespoon black pepper: provides gentle heat. Freshly ground makes a noticeable difference
- 5 bay leaves: contributes subtle herbal notes. Look for fragrant dried leaves
Step-by-Step Instructions
- Grill Eggplants:
- Poke holes in eggplants with a knife to prevent them from exploding during cooking. Grill until completely soft and well charred, approximately 30-45 minutes. Transfer to a bowl and cool completely. Remove all peel and charred bits with a knife. The flesh should be clean with no bitter char remaining. Place in a colander over a bowl to drain excess liquid.
- Grill the Peppers:
- Grill or oven roast all peppers until almost completely charred on all sides. Allow to cool completely. Either peel under running water or place in a bowl with a tablespoon of salt, cover with a lid, and rest for 20 minutes for easier peeling. Remove all seeds and membranes. Place in a colander to drain excess moisture.
- Chop Vegetables:
- Working in batches appropriate for your food processor size, pulse eggplant until finely chopped but still maintaining some texture. You want small pieces, not a smooth paste. Repeat the same process with the peppers, maintaining similar consistency between all vegetables.
- Cook Onions:
- Heat vegetable oil in a very large heavy-bottomed pot. Add chopped onions and cook over medium heat until translucent and just beginning to change color. Stir frequently to prevent browning or burning.
- Add Ingredients and Cook:
- Carefully incorporate the chopped eggplant and peppers into the pot, stirring with a wooden spoon to combine evenly with the onions. Add tomato sauce, salt, black pepper, and bay leaves. Reduce heat to low-medium and cook for 3 hours, stirring approximately every 10 minutes to prevent sticking and ensure even cooking. The mixture will gradually reduce and intensify in flavor.
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This recipe reminds me of my grandmother who would prepare massive batches of this spread every September. The entire family would gather to help with the grilling and peeling of vegetables. Even as children we were assigned small tasks, making it a true family affair that signaled the changing seasons.
Preserving Your Spread
Proper sterilization is essential for safely preserving this spread. Wash jars and lids with hot, soapy water and rinse thoroughly. Place jars in a water bath canner or large pot on a rack. Cover completely with water and bring to a boil for 15 minutes after steam emerges. Turn off heat but leave jars in hot water until ready to fill.
Serving Suggestions
This versatile spread shines in numerous applications. Serve as a traditional appetizer on crusty bread or crackers. Use as a sandwich spread paired with sharp cheese. Mix a spoonful into pasta sauce for added depth. Thin slightly with olive oil and use as a marinade for grilled vegetables or meats. My favorite way to enjoy it is simply spread thickly on rustic sourdough toast with a sprinkle of feta cheese.
Cultural Context
This recipe has roots in Eastern European cuisine, particularly Romania where it's known as "zacusca" and Bulgaria where similar spreads are cherished. Historically, these preserved vegetable mixtures were essential for maintaining vegetable nutrition through harsh winters. Each family closely guards their own recipe variations, with some adding carrots, mushrooms, or different herb combinations. The cooking process traditionally brought communities together as neighbors would help each other process the season's harvest.
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Enjoy the rich, smoky spread with family and friends or gift it to loved ones—it's guaranteed to impress!
Frequently Asked Questions
- → How long will this eggplant and pepper spread keep once canned?
When properly canned and stored in a cool, dark place, this spread can last for up to 1 year. Once opened, keep refrigerated and consume within 1-2 weeks for best quality.
- → Can I freeze this spread instead of canning it?
Yes, you can freeze the spread in airtight containers for up to 3 months. Leave about 1/2 inch of space at the top of each container to allow for expansion during freezing.
- → What can I serve this eggplant and pepper spread with?
This versatile spread pairs beautifully with crusty bread, crackers, or as a side to grilled meats. It also works well as a sandwich spread, mixed into pasta, or as a topping for baked potatoes.
- → Can I use regular bell peppers instead of capia and pimento peppers?
Yes, you can substitute with red bell peppers if capia or pimento peppers aren't available. The flavor will be slightly different but still delicious. Try to find the sweetest red bell peppers possible for the best results.
- → Is there a faster way to make this spread without the 3-hour cooking time?
The long, slow cooking process is essential for developing the rich flavors in this spread. While you could reduce the cooking time to about 1.5 hours, the flavor won't be as deep and complex. The traditional method yields the best results.
- → Can I make this spread less oily?
Yes, you can reduce the oil to 2 cups instead of 3, though some oil is necessary for proper preservation and authentic flavor. The oil helps to create the silky texture and enhances the keeping quality of the spread.