👨‍🍳 作り方

1. 1

   Roast the eggplants directly over an open flame or under a broiler until the skin is charred and the flesh is very soft. Let them cool, then peel and finely chop the flesh.

   💡 プロのコツ: Roasting over flame imparts a smoky flavor. Ensure good ventilation.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the sunflower oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 10-15 minutes.

   ⏱️ 15 minutes
3. 3

   Add the chopped red bell peppers to the pot and cook for another 10-15 minutes until they soften.

   ⏱️ 15 minutes
4. 4

   Stir in the chopped eggplant flesh, chopped tomatoes, minced garlic, salt, and pepper. Add the bay leaves.

   💡 プロのコツ: If using pureed tomatoes, the mixture will be more liquid.
5. 5

   Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered, stirring frequently, for at least 1.5 to 2 hours, or until the spread has thickened considerably and the flavors have melded. The oil should start to separate from the vegetables.

   ⏱️ 2 hours

   💡 プロのコツ: Stirring is crucial to prevent sticking and burning.
6. 6

   Remove the bay leaves. Taste and adjust seasoning if necessary. Ladle the hot zacuscă into sterilized jars, seal tightly, and process in a boiling water bath for 20 minutes for long-term storage, or cool and store in the refrigerator for immediate consumption.

   💡 プロのコツ: Sterilize jars and lids thoroughly.