Vegan Zacuscă

Method

45 min prep · 90 min cook

1. 1

   Roast the eggplants and bell peppers in the oven at 475°F (240°C) for 30-35 minutes, until their skin blisters and they are soft inside.

   ⏱ 35 minLarge eggplantsBell peppersOf ground black pepper

   ⤢
2. 2

   Allow the vegetables to cool, then peel the skin away and finely chop them.

   ⤢
3. 3

   In a large pot, heat the olive oil over medium heat. Add the onions and carrots, cooking them until they are soft.

   Large onionCarrotsOf olive oil

   ⤢
4. 4

   Add the chopped eggplants, bell peppers, canned tomatoes, bay leaves, salt, pepper, and smoked paprika to the pot.

   Large eggplantsBell peppersCan of diced tomatoesBay leavesOf saltOf ground black pepperOf smoked paprika

   ⤢
5. 5

   Stir well to combine all ingredients. Reduce the heat to low and let the mixture simmer for 45-60 minutes, stirring occasionally.

   ⏱ 1 hr

   ⤢

Courses: Dairyfree, Easyfingerfoods

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