Zacuscă

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

Instructions

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

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