Vegan Zacuscă

Method

45 min prep · 90 min cook

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.

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

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

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

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

Courses: Dairyfree, Easyfingerfoods

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