Eggplant Caviar
To prepare a delicious zacusca, the beginning of the recipe consists of cleaning and chopping the onion. This will be the aromatic base of our dish. We take a large onion, peel it, and chop it finely using a food processor or a sharp knife. In a large pot, we add ½ liter of sunflower oil, which we put over medium heat. Once the oil is heated, we add the chopped onion along with a pinch of salt, which will help soften it. We stir constantly to ensure the onion does not burn and let it sauté until it becomes translucent and soft.
Meanwhile, we take care of the bell peppers. They need to be cleaned of seeds, washed well, and then chopped finely. We put them in another pot with ½ liter of oil, adding again a pinch of salt. The bell peppers are sautéed separately to release their flavors and turn into a rich paste. This process takes about an hour, during which it is essential to stir frequently to prevent sticking to the bottom of the pot.
After we finish with the bell peppers, we turn our attention to the eggplants. We grill them until the skin turns black and the flesh softens. Once they cool down, we peel them and let them drain in a sieve to remove excess water. Then, we chop them finely, preparing them to be integrated into the mixture.
Once the onion and bell peppers are ready, in a larger pot, we add the remaining 1 liter of oil. We put in the sautéed onion and bell peppers, followed by the chopped eggplants. We let everything simmer on low heat, stirring continuously for about 30 minutes to allow the flavors to combine.
After this time, we add 750 ml of tomato purée, making sure to mix well. If necessary, we can adjust the taste with salt. The zacusca needs to simmer for another 40 minutes, being careful to stir periodically to prevent sticking. At the end, we add a tablespoon of salicylic acid, a natural preservative that will help keep the zacusca for a long time.
Once we finish cooking, we prepare the sterilized jars. We place the hot zacusca into jars, seal them well, and place them in a warm spot, wrapped in blankets, to cool slowly. This process will ensure optimal preservation and intense flavor. The next day, the zacusca is ready to be enjoyed, perfect on a slice of fresh bread!
Ingredients: 13 kg eggplants, 5 kg bell peppers, 2.5 kg onions, 2 l oil, coarse salt, 750 ml tomato paste, 1 tablespoon salicylic acid
