Penne with zacusca

Ingredients for 3 servings:

• 1 bell pepper(s), red
• 1 large eggplant(s)
• 2 tomatoes
• 1 onion(s), red
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 bay leaf
• ½ tsp paprika powder
• salt and pepper
• some sugar
• 1 piece(s) butter
• 300g penne

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Romanian pasta dish

Brown the peppers and eggplant in the oven at 200°C (top/bottom heat) until the skins begin to peel off. Immediately place both vegetables in ice water. Peel the skin and dice the vegetables. Peel the onion and dice it finely. Pour boiling water over the tomatoes and let stand for five minutes. Peel the skin and dice the tomatoes. Heat the oil in a pan and fry the diced onions. Add the peppers, eggplant, and tomatoes. Add the grated garlic and bay leaf and season with paprika, salt, and pepper. Season to taste with a little sugar, if desired. Simmer for about an hour over low heat, stirring frequently, until a paste forms. Cook the pasta in salted water until al dente, drain, and serve with zacusca. This paste also makes an excellent spread.