Eggplant spread with mushrooms

Eggplant and Mushroom Zacusca - An Autumn Delicacy

Eggplant and mushroom zacusca is one of those recipes that evokes memories of family moments, the pleasant aroma of roasted vegetables, and the warmth of a shared meal. This zacusca is a versatile dish, perfect for enjoying on toasted bread, as an appetizer or side dish. Preparing it requires time and patience, but the reward is a delicious, slightly spicy, and sweet zacusca that will delight any palate.

Preparation time: 30 minutes
Baking time: 3 hours and 40 minutes
Total time: 4 hours and 10 minutes
Number of servings: approximately 10-12 jars of 400 g

Ingredients:

- 2 kg onions
- 2 kg eggplants
- 2 kg roasted peppers (a combination of capia and bell peppers is ideal)
- 1 kg tomato paste with peppers
- 1 kg canned mushrooms (or fresh, but well sautéed)
- 750 ml oil (preferably sunflower oil)
- Ground pepper, to taste
- Thyme, to taste
- Bay leaves, 2-3 pieces
- Salt, to taste
- 4 tablespoons sugar

Step by step in preparing the zacusca:

1. Preparing the vegetables:
Start by roasting the eggplants and peppers. You can do this on a grill or in the oven. Roast until the skin turns black and the flesh is soft. After they cool, peel them and let them drain in a colander for about 1-2 hours. This is an essential step as it removes excess water and helps the zacusca not to be too watery.

2. Preparing the mushrooms and onions:
Chop the onions into scales and sauté them in a large pan with 250 ml of oil and a pinch of salt until they become translucent. Add the drained and chopped mushrooms. Continue to sauté for 5-10 minutes, stirring occasionally. The oil in the pan will prevent sticking, and the flavors will intensify.

3. Grinding the vegetables:
After the eggplants and peppers have drained, place them in a food processor and process until you achieve a fine paste. Add this mixture to the large pot where you will prepare the zacusca, along with the sautéed onions and mushrooms. Mix well to homogenize the composition.

4. Seasoning:
Season the mixture with pepper, thyme, salt, and bay leaves. Taste the mixture and adjust the spices to your liking. This is the ideal time to add the 4 tablespoons of sugar, which will balance the acidity of the tomato paste.

5. Baking in the oven:
Preheat the oven to 180 degrees Celsius. Transfer the pot with the zacusca into the oven and let it bake for about 3 hours. It is important to stir the zacusca every 30 minutes using a wooden spatula to avoid burning.

6. Adding the tomato paste:
After 3 hours, when the oil starts to rise to the surface, add the tomato paste with peppers. Continue baking for another 30-40 minutes, stirring occasionally. This step will enrich the flavor of the zacusca and make it even more savory.

7. Preparing the jars:
While the zacusca is finishing, wash the jars in warm soapy water and rinse them well. Place them on a tray and put them in the oven for 5 minutes at 180 degrees to sterilize them.

8. Filling the jars:
Once the zacusca is ready, take the jars out of the oven and fill them with hot zacusca, leaving a little space to the lid. Put the lids on and return the jars to the oven for another 5 minutes. Then turn off the oven and leave the jars inside until they cool completely. This will ensure optimal preservation.

9. Storage:
Once cooled, you can store the jars in the pantry. Eggplant and mushroom zacusca will keep well for several months, and the taste will become even more intense as it sits.

Useful tips:

- If you want to try a spicy version, add some chopped hot peppers to the mixture.
- Zacusca can be served on toasted bread, alongside cottage cheese or even with a portion of yogurt, to balance the flavors.
- Instead of canned mushrooms, you can use fresh mushrooms, but make sure to sauté them well to eliminate excess water.
- Tomato paste with peppers can be replaced with tomato puree or even fresh tomatoes, but in this case, make sure to puree them well before adding.

Approximate nutritional values (per 100 g):
- Calories: 120 kcal
- Protein: 2 g
- Fat: 8 g
- Carbohydrates: 10 g

Frequently asked questions:

- Can I use other vegetables in the zacusca? Yes, you can add carrots or zucchini to diversify the recipe.
- How can I tell if the zacusca is ready? A clue that the zacusca is ready is when the oil rises to the surface and the mixture becomes denser.
- How long does zacusca last? If well preserved, it can last up to a year in the pantry.

Eggplant and mushroom zacusca is an excellent choice to enjoy the taste of autumn and the natural flavors of roasted vegetables. Try this recipe and let yourself be carried away by delicious memories and stories in every spoonful!

 Ingredients: 2 Kg onions 2 Kg eggplants 2 kg roasted peppers (bell and sweet) 1 kg tomato paste with peppers 1 kg canned mushrooms 750 ml oil ground pepper thyme bay leaves salt to taste 4 tablespoons sugar

 Tags:  zacusca