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1
Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
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2
Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
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3
Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
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4
Place oil and onion in a large pot.
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5
Saute onions for about 4 minutes over medium-low heat.
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6
Add eggplant, onion, salt and pepper.
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7
Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
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8
Taste and adjust salt and pepper to meet your tastes.
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9
Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
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10
Wipe rims clean and place clean lids and rings on jars.
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11
Place into a single layer in large pot (water bath canner if you have one).
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12
Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
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13
Remove from heat and allow to cool in water bath.
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14
When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
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15
NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
