Roasted Eggplant and Pepper Spread (Print Version)

# Ingredients:

→ Vegetables

01 - 5½ pounds eggplant, grilled until charred
02 - 4½ pounds capia peppers or red bell peppers, grilled until charred
03 - 4½ pounds pimento peppers, grilled until charred
04 - 2 pounds onions, chopped

→ Liquids

05 - 3 cups vegetable oil
06 - 6 cups tomato sauce

→ Seasonings

07 - 3 tablespoons salt, or to taste
08 - 2 tablespoons ground black pepper
09 - 5 bay leaves

# Instructions:

01 - Poke holes in eggplants with a knife to prevent bursting. Grill them for 30-45 minutes until soft and well-charred. Transfer to a bowl and cool completely. Remove the peel with a knife, ensuring all char bits are removed. Place in a colander over a bowl to drain excess liquid.
02 - Grill or oven-roast both types of peppers until almost completely charred. Cool completely. Either peel under running water or place in a bowl with 1 tablespoon of salt, cover, and rest for 20 minutes to loosen skins. Peel and remove all seeds. Place in a colander to drain excess liquid.
03 - Working in batches, pulse eggplant in a food processor until finely chopped but not pasty. Repeat with peppers. Keep vegetables separately until ready to combine.
04 - Heat vegetable oil in a very large pot. Add chopped onions and cook until soft and just beginning to change color, being careful not to burn them.
05 - Carefully add the processed eggplant and peppers to the pot, stirring with a wooden spoon. Pour in tomato sauce, then season with salt, black pepper, and bay leaves. Simmer over low to medium heat for 3 hours, stirring every 10 minutes to prevent sticking.
06 - Wash jars with soap in scalding water. Place jars in a water-bath canner or on a rack in a deep pot and cover with hot water. Bring water to a boil and boil jars, covered, for 15 minutes after steam emerges. Turn off heat and let stand in hot water.
07 - Just before the spread is ready, place jars (without lids) in oven at 175°C (350°F) for 10 minutes to complete sterilization.
08 - Remove jars from oven and carefully fill with the hot spread, leaving 2.5 cm (1 inch) of headspace. Place lids on rims and twist screw bands until tight.
09 - Return filled jars to the oven and continue baking for another 15 minutes. Turn off oven and allow jars to cool slowly inside for several hours to complete the sealing process.

# Notes:

01 - This traditional Balkan spread (zacusca) can be stored for up to 1 year in a cool, dark place if properly sealed.
02 - The slow cooking process develops deep, complex flavors. Don't rush this stage.
03 - For best flavor development, allow sealed jars to mature for at least 2 weeks before opening.

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