Vegetable spread for winter

Winter couscous

Here's a zacuscă recipe that will not only fill your jars for winter, but bring the rich flavors of summer to every meal. Zacusca is a traditional dish, rich in vegetables and flavors, which can be enjoyed on toast, as a side dish or even as an appetizer. This recipe is simple but requires little time and patience, rewarding you with a delicious end product. Let's get to work!

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Number of servings: 8-9 400g jars

Ingredients:

- 3 kg eggplant
- 1.5 kg onions
- 2 kg red capia peppers
- 500 ml oil (preferably sunflower oil)
- 500 g tomato paste (or commercial tomato broth)
- 1 tbsp peppercorns
- 5-6 bay leaves
- Salt to taste

History of Zacusca

Zacuscă is a dish with deep roots in culinary traditions, having its origins in country households. It is an ingenious way of preserving vegetables from the garden, given their limited season. In the past, housewives looked for efficient ways to preserve vegetables for winter, and zacusca became a popular and delicious solution. It has evolved over time, with each family adding its own personal touch, making it a symbol of hospitality and the joy of sharing.

How to make Zacusca

1. Preparing the vegetables: Start by roasting the aubergines and capia peppers. You can do this on a hot griddle or directly on the stove, if you prefer. Roasting the vegetables will intensify their flavors and give them a nice texture. Once cooked, let them cool slightly, then peel and drain in a colander to remove excess water.

2. Onion: Peel the onion and cut into medium-sized cubes. Don't chop it too finely, as we want to keep the texture. Heat the oil in a large saucepan and add the onion. Fry the onion over medium heat, stirring occasionally, until golden brown and caramelized. This step is essential because the caramelized onions will add sweetness to the zacusca.

3. Adding vegetables: Once the onions are ready, dice the eggplant and peppers. Add them to the saucepan, stirring well to combine all the ingredients.

4. Seasoning: Now it's time to add the tomato paste, salt, peppercorns and bay leaves. Mix everything well and bring to a simmer. It is important to stir occasionally to prevent the zacusca from sticking to the bottom of the saucepan. Cook for about 2 hours; this time allows the flavors to combine and develop.

5. Bottling: When the zacusca is ready, ladle it hot into sterilized jars. Fill the jars to the rim, then place in a tray and bake in the oven for 20-25 minutes at 160°C. This process will help the zacusca keep better over winter.

6. Finish: Once you've removed the jars from the oven, screw the lids on and leave them to cool covered with a thick towel. This step will help create a vacuum in the jars.

Useful tips

- Choosing ingredients: Use fresh, seasonal vegetables for a more intense flavor. If you have vegetables from your own garden, all the better!
- Spicy version: If you like spicy food, you can also add finely chopped chili peppers to the vegetable mixture.
- Serving: Zacusca goes perfectly with toast or as a sandwich filling. You can also add cheese or olives for an even more savory taste.
- Enhancements: An interesting variation is to add a few chopped black olives or a tablespoon of balsamic vinegar for a touch of acidity.

Nutritional values per serving (approximately):
- Calories: 150 kcal
- Fat: 10 g
- Carbohydrate: 12 g
- Protein: 2 g

Frequently Asked Questions

1. How long does zacusca keep?
Zacusca well preserved in sterilized jars can last up to a year, but it is recommended to consume it within 6 months to enjoy the best quality.

2. Can I use other vegetables?
Of course! You can experiment with other vegetables such as zucchini or carrots to customize your zacusca.

3. Can I freeze zacusca?
Although freezing can affect the texture, you can freeze zacusca in small portions if you want to keep it for longer.

This zacusca recipe is not only a way to preserve vegetables, but also to bring a touch of warmth and tradition to every winter meal. So gather your friends or family, put on your chef apron and enjoy the cooking process! Enjoy!

 Ingredients: 3 kg eggplants, 1.5 kg onions, 2 kg red bell peppers, 500 ml oil, 500 g tomato paste (preferably commercial concentrate), 1 tablespoon black peppercorns, 5-6 bay leaves.