Romanian Eggplant and Pepper Spread (Zacuscă)

Name: Romanian Eggplant and Pepper Spread (Zacuscă)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Romania
Ingredients: 2 lb (900 g) eggplants (about 2 large); 1.5 lb (700 g) red bell peppers (preferably kapia or gogoșari); 1 lb (450 g) yellow onions, finely chopped; 2 cups (480 ml) tomato passata; 3/4 cup (180 ml) sunflower oil; 2 bay leaves; 2 tsp fine salt, plus more to taste; 1/2 tsp ground black pepper

Zacuscă de vinete Say it: zah-KOOS-kah deh vee-NEH-teh

By the Passport Plate editors. Published November 8, 2026.

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Zacuscă comes out when summer produce is at its peak and the table is set with bread and jars ready for the pantry. The spread tastes smoky, sweet, and deeply savory, with a dense, glossy texture from slow cooking. It is served at room temperature, so it works as an easy make-ahead appetizer for festive meals or everyday snacking. Charred eggplants and peppers are simmered with onions, tomato passata, and oil until thick enough to mound on bread.

Romanian Eggplant and Pepper Spread (Zacuscă)

Zacuscă de vinete

Pronounced zah-KOOS-kah deh vee-NEH-teh

Serves: 12
Prep: 40 min
Cook: 2 hr
Total: 2 hr 40 min
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

12 servings

Roasted vegetables

2 lb (900 g)900 g (2 lb) eggplants (about 2 large)
1.5 lb (700 g)700 g (1.5 lb) red bell peppers (preferably kapia or gogoșari)

For cooking

1 lb (450 g)450 g (1 lb) yellow onions, finely chopped
2 cups (480 ml)480 ml (2 cups) tomato passata
3/4 cup (180 ml)180 ml (3/4 cup) sunflower oil
2 bay leaves
2 tsp fine salt, plus more to taste
1/2 tsp ground black pepper

Method

Rinse and pat dry the eggplants and peppers. Use a fork to pierce the eggplants in several places. Char the eggplants over a gas flame, on a grill, or beneath a broiler, rotating them regularly, until the skins blacken and the interiors soften, 15–20 minutes. Char the peppers in the same manner until their skins blister and blacken.
While still hot, put the peppers in a bowl and cover it; leave them to steam for 10 minutes. Rub away the blackened skins, cut off the stems, remove the seeds, and keep any sweet juice that collects. Use a spoon to lift the eggplant flesh away from its charred skin and discard the skin. Place the eggplant flesh in a strainer set over a bowl and leave to drain for 20–30 minutes so the bitter liquid can run off; do not rinse it.
Warm half of the oil in a large, heavy-bottomed pot set over medium heat. Add the onions and stir often until they soften and turn translucent without browning, 8–10 minutes. Stir in the tomato passata and bay leaves, then keep the sauce at a gentle simmer while you finish preparing the vegetables.
Chop the drained eggplant finely by hand, or give it a few short pulses in a food processor, leaving some texture. Chop or grind the roasted peppers finely. Add the eggplant and peppers to the pot, followed by any reserved pepper juice, the rest of the oil, the salt, and the black pepper.
Cook without a lid over low heat, stirring often so the mixture does not catch, until it becomes very thick, dark, and glossy, about 1.5 to 2 hours. It is done when a spoon pulled across the bottom leaves a clear path and a little oil starts to separate around the edges.
Taste, then adjust the salt and pepper as needed. Take out the bay leaves.
In the meantime, sterilize the jars and lids by boiling them in water for 10 minutes, and keep them warm. Ladle the hot zacuscă into the hot jars, leaving about 1/2 inch (1 cm) of headspace. Wipe the rims, then close the jars tightly.
Process the sealed jars in a boiling water bath for 30 minutes. Allow them to cool completely, confirm that each lid has sealed, and store the jars in a cool, dark place.

Regional variant: Dried Bean Zacuscă (zacuscă de fasole)

Use 2 cups (400 g) dried white beans instead of the eggplants and peppers. Soak them overnight, boil until tender, then mash or purée. Prepare the onions and tomato passata as in the main recipe, stir in the bean purée, oil, and seasonings, and simmer for 40–60 minutes until thick. This lenten version is especially common during Orthodox fasting periods.

Cook's notes

Roasting over charcoal or a direct gas flame gives the strongest smoky flavor; if you use an oven broiler, cover the tray with foil and rotate the vegetables often.
If hot peppers irritate your hands, wear kitchen gloves while peeling them, and keep the pepper juice—it brings natural sweetness to the spread.
Should the zacuscă seem too oily at the end, tilt the pot and spoon off some of the oil that has separated before jarring; a glossy, oil-rich finish is traditional.

Serve with

Offer it at room temperature with fresh bread or toast, often next to olives or sliced red onion; it goes well with Romanian red wine or țuică.

Make ahead and storage

Sealed jars keep in a cool pantry for 6–12 months; after opening, refrigerate the zacuscă and cover the surface with a thin layer of oil so it does not dry out.

Romanian Eggplant and Pepper Spread (Zacuscă)