Zacuscă

Name: Zacuscă
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10 servings
Cuisine: Romania
Ingredients: 3 lb eggplants; 2 lb red bell peppers; 1 cup sunflower oil, divided; 2 onions, finely diced; 1 (28 oz) can crushed tomatoes; 3 cloves garlic, minced; 2 bay leaves; Salt and black pepper; Crusty bread, for serving

10 servings30 min prep90 min cookMedium Romania

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The Story Behind It

The Tale of Zacuscă

Story updated September 17, 2026

Zacuscă, a roasted vegetable spread of eggplant, peppers, and tomatoes, takes its name from the Slavic and Ottoman "zakuska," meaning appetizer. Romanians traditionally prepare large batches at the end of summer to preserve the harvest for winter, canning it much like a relish.

Ingredients

Scale:· 10 servings

3 lb eggplants
2 lb red bell peppers
1 cup sunflower oil, divided
2 onions, finely diced
1 (28 oz) can crushed tomatoes
3 cloves garlic, minced
2 bay leaves
Salt and black pepper
Crusty bread, for serving

Instructions

1Roast the eggplants and bell peppers over an open flame or under a broiler until the skins blister and blacken.
2Cool, then peel off the skins and chop the flesh finely.
3Sauté the onions in half the oil until soft and golden.
4Add the chopped eggplant and peppers, crushed tomatoes, garlic, and bay leaves.
5Simmer uncovered over low heat for 60-75 minutes, stirring often and adding the remaining oil gradually, until thick and deeply flavored.
6Season with salt and pepper, discard bay leaves, and cool.
7Spoon into jars and serve cold as a spread with crusty bread.

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