Roasted Eggplant and Pepper Spread (Zacusca) from Jo Cooks
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Place the eggplant in a colander and let it drain off any excess water. Do the same with the peppers. This may take about half hour or so.
Let cool and remove all the peel and seeds from them and wash them well.
Grill the peppers, or roast them in the oven until they are almost completely charred.
To grill the eggplants, make sure you poke holes with a knife, so they don't explode. Grill them until soft and charred. After the eggplants have cooled off, remove the peel, using a knife, if you've cooked them enough, the peel should come off easily.