Zacuscă – aubergine and pepper spread

Ingredients

• 800 g aubergine
• 600 g red peppers
• 2 finely chopped onions
• 400 g chopped tomatoes
• 5 tbsp sunflower oil
• 2 bay leaves
• salt and pepper
• bread to serve

Method

1. 1Prick aubergines and roast with whole peppers at 220°C for 35–45 minutes until very soft. Turn during cooking.
2. 2Cool slightly, peel and remove pepper seeds. Drain aubergine and finely chop everything.
3. 3Soften onion in oil for 10 minutes. Add vegetables, tomatoes and bay leaves and simmer for 35–40 minutes, stirring often.
4. 4Remove bay leaves and season. Serve on bread. Cool leftovers and refrigerate for up to 3 days; this recipe is not for shelf-stable preserving.