AI-generated culinary illustration
mediumappetizerveganCC0 1.0 Universal
Traditional Romanian Cauldron Zacuscă (Smoky Flame-Roasted Eggplant, Sweet Red Peppers, and Slow-Braised Onions)
The soul of the Romanian autumn pantry: char-roasted eggplants chopped with a wooden cleaver, gently simmered for hours in an iron cauldron with sweet translucent onions, fire-roasted red peppers, tomato puree, and bay leaves.
Prep
30 min
Cook
60 min
Total
90 min
Ingredients
8servings
- Flame-roasted eggplants, peeled and drained800 g
- Roasted sweet red peppers (gogoșari/capia), peeled and finely chopped600 g
- Yellow onions, finely minced500 g
- Rich tomato puree and paste250 g
- Sunflower oil120 ml
- Dried bay leaves3 piece
- Whole black peppercorns10 piece
- Non-iodized salt1 tbsp
Preparation Steps
1
Roast eggplants over an open flame until charred. Peel while warm and drain on an inclined board for 1 hour. Finely chop pulp with a wooden blade.
30 min timer
2
In a heavy iron pot, add sunflower oil and sweat the minced onions over very low heat for 15 minutes until tender, translucent, and sweet.
15 min timer
3
Add chopped roasted peppers and cook for 10 minutes. Stir in chopped eggplant, tomato puree, bay leaves, peppercorns, and salt.
10 min timer
4
Simmer gently over low heat (or bake at 160°C) for 45-50 minutes, stirring occasionally with a wooden spoon until glossy oil separates to the top. Serve cooled on crusty bread.
45 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
