Simple Zacusca

Simple couscous

Introduction

Zacusca is a traditional dish that brings the flavors of summer to every winter. This simple zacusca recipe is easy to make and is a great way to preserve fresh vegetables, transforming them into a tasty treat. The origins of zacusca are lost in the mists of time, but it has been enjoyed for generations and has become a symbol of hospitality and festive meals. Whether served with a slice of fresh bread or as a side dish with a steak, zacusca is sure to bring a smile to the faces of your loved ones.

In this recipe, we'll use eggplant, goulash and onions, all tossed with a drizzle of oil and flavored with tomato broth. Let's get to work!

Preparation time: 30 minutes
Boiling time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 10 jars

Ingredients

- 6 kg eggplant
- 3 kg of goulash
- 1 kg onions
- 1 kg of thick broth (boiled from 3 kg of tomatoes)
- 1 liter sunflower oil
- Salt to taste
- Sugar to taste

Step by step

1. Preparing the aubergines

The first step is to cook the aubergines. Place the aubergines on a hot griddle or grill and cook until the skin turns black and the flesh is soft. This process can take 20 to 30 minutes, depending on the size of the aubergines. Remember to turn them regularly so they cook evenly. Once they are ready, remove them from the heat, let them cool slightly, then peel them. It's important to let them drain well to remove excess water, which will help keep the zacusca from being too watery.

2. Preparing the doughnuts

In the meantime, prepare the goulash. Remove the seeds and cut them into smaller pieces. You can use either a meat mincer or a blender to finely chop them. We'll add them to our preparation later.

3. Sauteed onion

In a large frying pan, add ½ liter of oil and sauté finely chopped onion over medium heat. Browning the onion is an essential step, as it will add a sweet taste and pleasant flavor to the zacusca. Continue stirring until the onions are glassy, about 5-7 minutes.

4. The vegetable combination

Add the chopped goulash over the onions and stir. Simmer the mixture until the goobers soften, about 15 minutes. This step is crucial to allow the flavors to combine and become intense.

5. Adding eggplant

Now it's time to add the chopped eggplant to the mixture. Stir gently so that all the ingredients combine evenly. Cook for another 10 minutes, stirring frequently to prevent sticking to the bottom of the pan.

6. Tomato broth

Add the tomato stock and stir well. Season with salt and sugar to taste. The sugar helps balance the acidity of the tomatoes, so feel free to adjust the amount to suit your preferences. Continue cooking the mixture for another 20 minutes, stirring constantly. This is the stage where the zacusca begins to take on a rich flavor and creamy texture.

7. Preserving zacusca

Once the zacusca is ready, sterilize the jars and lids. Fill the jars with the hot zacusca, leaving a little headspace. Seal the jars with lids or cellophane.

8. Sterilization process

Place the jars in a deep tray with water (about 2-3 cm high) and place them in the oven on medium heat for 20-25 minutes. This step is essential to ensure proper preservation and prevent the growth of bacteria. Once the time is up, leave the jars in the oven until completely cool. This helps create a vacuum that will keep the zacusca fresh for longer.

Practical tips

- Choose medium-sized, charming eggplants that are uniform in color. Avoid eggplants with spots or scratches.
- Eggplants should be meaty and juicy, choosing those that are sweeter for a more intense flavor.
- If you want a spicier zacusca, you can add a few chopped chili peppers to the mix.
- You can use olive oil instead of sunflower oil for a deeper flavor.
- This recipe can be customized to taste; add carrots or zucchini for a different texture.

Nutritional benefits

Zacusca is an excellent source of vitamins and minerals, thanks to the fresh vegetables used. Eggplants are rich in antioxidants, while goulash is full of vitamin C. Onions bring anti-inflammatory benefits and are a good source of fiber. This is a healthy choice for a snack or appetizer.

Frequently Asked Questions

1. Can I use frozen vegetables for zacusca?
Yes, but the taste will be different. Fresh vegetables give a richer flavor and better texture.

2. How long can zacusca be kept?
If well sterilized, zacusca can be kept in jars in a cool, dark place for up to a year.

3. How can I serve zacusca?
Zacusca is delicious served on toast, with cheese or as a garnish with meat. Try combining it with a fresh salad for a balanced meal.

Variations and combinations

To add a personal touch, try zacusca with different types of cheese or a crisp green salad. A bottle of white wine or a light cocktail can complement the meal perfectly. This simple zacusca is a versatile choice, perfect for any occasion.

In conclusion, simple zacusca is more than just a recipe; it's an experience of bringing family and friends together. Each filled jar is a reminder of warm summer days and the joy of sharing delicious meals. So stop thinking, get busy and enjoy a zacuscă made with love! Enjoy!

 Ingredients: We need: -6 kg of eggplants -3 kg of bell peppers -1 kg of onions -1 kg of thick broth made from 3 kg of tomatoes -1 liter of sunflower oil -salt to taste -sugar to taste