Nana's Zacusca

Zacusca a la Nana is a traditional Romanian recipe, full of flavor and family memories. This delicious dish is perfect for enjoying in winter, bringing the flavors of summer to your plate. Preparing this zacusca requires a little time and effort, but the final result is worth every minute. I invite you to discover this delight step by step, with useful tips and serving suggestions.

Preparation time: 40 minutes
Baking time: 4 hours
Total time: 4 hours 40 minutes
Number of servings: about 10 jars of 400 g

Ingredients:
- 5 kg of eggplants
- 5 kg of tomatoes
- 4 kg of red kapia peppers
- 1 kg of onions
- 7 small garlic heads (or 3-4 large heads)
- 1 liter of oil
- Salt, pepper, to taste
- 5-6 bay leaves
- 3-4 cans of mushrooms (about 400 g)

Instructions:

1. Preparing the vegetables: Start by roasting the eggplants. Preheat the oven to 200°C. Place the eggplants on a baking tray and roast for 30-40 minutes, turning them occasionally, until the skin turns black and the eggplants are soft. After roasting, let them sit for 5-10 minutes to cool slightly. This will make peeling easier.

2. Preparing the peppers and tomatoes: Meanwhile, peel the peppers and remove the seeds. You can sauté them in a little oil in a pan until they are slightly browned. Grate the tomatoes and then pass them through a blender or a special juicing machine to remove the seeds.

3. Sautéing the onions: Finely chop the onions and sauté them in a large, thick-bottomed pot with a little oil. Sauté until they become golden and translucent, then add the peeled and chopped eggplants along with the sautéed peppers. Mix the ingredients well.

4. Baking in the oven: Transfer the pot to the oven and let it bake for about 1 hour. This time will allow the flavors to combine perfectly.

5. Adding the tomatoes and mushrooms: After an hour, add the grated tomatoes and chopped mushrooms, mixing well. Bring the mixture back to the oven for another approximately 3 hours, stirring occasionally.

6. Seasoning: In the last 30 minutes of baking, add the crushed garlic, salt, pepper, and bay leaves. Make sure the zacusca does not have excess oil on the surface; if necessary, leave it in the oven until the oil is incorporated.

7. Bottling: Meanwhile, prepare the jars: sterilize them either in the oven or by boiling. Once the zacusca is ready, pour it hot into the jars, filling them to the brim. Cover the jars with cellophane and place them in a boiling water bath for 20-30 minutes.

8. Cooling: After finishing, take the jars out of the water and cover them with a towel, allowing them to cool gradually. Then, store them in a cool, dark place.

Serving suggestions: Zacusca a la Nana can be served on toasted bread or as a side dish to various dishes. You can pair it with cottage cheese or telemea for a delicious meal. This recipe is a true culinary treasure, and every bite will bring a touch of childhood memories.

A delicious variation would be to add some hot peppers for a spicier taste or even a few olives for an extra burst of flavor. Zacusca can be customized according to everyone’s preferences, but it remains a classic dish that never goes out of style. Enjoy your meal!

 Ingredients: 5 kg of eggplants, 5 kg of tomatoes, 4 kg of red bell peppers, 1 kg of onions, 7 small heads of garlic or 3-4 large heads, 1 l of oil, salt, pepper, bay leaves, 3-4 cans of mushrooms

 Tags:  zacusca mushroom zacusca eggplant zacusca eggplants tomatoes mushrooms