Zacusca (cooked vegetables)

From the kitchen of Dorina

500 g tomato
2 big eggplants
4 big red sweet peppers (or bell peppers)
1 big onion
50 g oil
1 tbsp sugar
salt

Bake the peppers and the eggplants in the oven. Peel the skin off and mince them on a platter (or just cut the peppers small).

Put the tomato in boiled water for 1 minute and peel the skin off. Cut the tomato into 4 pieces. Fry the onion in oil (in a tall pot) and then add the eggplants, peppers and tomato. Add the sugar and some salt and keep on the low fire mixing from time to tome until the mixture becomes thicker.

Note: Zacusca can be kept in small jars for some months in the refrigerator.

Mamaliga (corn mush)

From the kitchen of Dorina

1000 mL water, corn grits, salt

Boil the water with 1/2 tsp salt.

When the water is boiling, add the corn grits until the mixture has a medium consistence.

Fasole Batuta (cream beans)

From the kitchen of Dorina

500 g dry bean
2 onions
2 tbsp oil
salt

Boil the bean (with a whole onion) until become soft. Strain (mash/mush) the bean in a strainer or with the blender (easier) when is still hot and then keep it on small fire mixing continuously.

Cut the other onion. Heat oil in a pan and add the onion. Fry it until it becomes yellow-brown in color! Add the onion on the top of the bean.

Note: You can also add tomato sauce or sweet paprika to the onion.