Zacuscă (Roasted Vegetable Spread)

Romanian Fast With Oil Published April 10, 2026

Every autumn, Romanian families gather for zacuscă season — days spent roasting peppers and eggplant over open fires, peeling and chopping and simmering until the kitchen fills with smoke and sweetness. The result is Romania's most beloved preserve: a thick, deeply flavored spread of roasted vegetables that sustains people through winter and through every fast.

This is not a quick recipe. It demands patience and attention, and it rewards both. A single batch fills a dozen jars and lasts months. During Lent, it appears at every meal — on bread, alongside beans, spooned over mămăligă.

FASTING LEVEL: Fast With Oil (inherently; suitable for all oil-permitted days)
SERVINGS: Makes about 8 jars (250ml each)
TIME: 3-4 hours

INGREDIENTS

- 3kg red bell peppers (about 15 large)
- 2kg eggplant (about 6 medium)
- 500g onions, finely diced
- 200ml sunflower oil
- 400g tomato paste
- 2 bay leaves
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)

METHOD

1. Roast the peppers and eggplant. The best method is over a gas flame or charcoal grill, turning frequently, until the skins are completely blackened and the flesh is soft and collapsing. Alternatively, roast in the oven at 220°C (425°F) for 40-50 minutes. Place in covered bowls to steam for 15 minutes.

2. Peel all the roasted vegetables. Remove seeds and stems from the peppers. Drain the eggplant in a colander for 30 minutes — squeezing out the bitter liquid is essential. Chop everything finely by hand. Do not use a food processor — the texture should be rough and chunky, not a purée.

3. Heat the oil in the largest, heaviest pot you own over medium heat. Cook the onions for 10-12 minutes until soft and golden.

4. Add the chopped peppers, eggplant, tomato paste, bay leaves, and paprika. Stir well. Reduce heat to low.

5. Cook, stirring frequently to prevent sticking, for 1.5 to 2 hours. The mixture will darken, thicken, and reduce considerably. When a spoon drawn across the bottom of the pot leaves a clear trail, the zacuscă is ready. Season with salt, pepper, and sugar if needed.

6. Remove bay leaves. Ladle hot into sterilized jars, seal immediately. The jars will vacuum-seal as they cool. Alternatively, let cool and refrigerate for shorter-term use.

NOTES

- The long cooking is not optional. Under-cooked zacuscă is watery and bland. Properly made, it should be thick enough to hold its shape on bread.
- Stirring becomes more critical as the mixture thickens. In the last 30 minutes, stir every few minutes or it will scorch on the bottom.
- Some recipes add chopped mushrooms (about 500g, sautéed) for additional substance and umami. This is an excellent addition.
- Properly canned, zacuscă keeps for a year in a cool, dark place. Once opened, consume within 10 days.
- During the fast, a jar of zacuscă and a loaf of bread is a complete meal.