Canned Eggplant & Pepper Spread (Homemade Romanian "Zacusca")

INGREDIENTS:
4 medium eggplant 1,750 gr. (3.9 lbs.)
4 extra-large green or red peppers 1,250 gr. (2.8 lbs.)
(or, 8 medium size peppers)
680 ml (23 fl. oz.) tomato puree
2 medium size onions 300 gr. (0.7 lbs.)
150- 200 gr. (3/4 to 1 cup of 235 ml. vol) olive oil
30 ml. (2 tbsp.) saltSee Note 3
30 ml. (2 tbsp.) sugarSee Note 3

Notes:
1. This recipe yields eggplant mixture to fill approx.
9 jars of 500 ml each.
2. The quantities don’t need to be exact, just to give you an idea. You can make a batch based on two eggplants (half recipe) or multiple batches of four eggplants.
3. The qty. of salt and sugar depends on the tomato puree you’re using. Use 1-1/2 tbsp. and then taste to see if more is needed.
4. This is a very tasty but mild recipe. Should you like it spicy you can add red or green chili peppers to taste.

Music: Sunshine on Sand
Artist: Unicorn Heads

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