Auntie's Zacusca

Zacusca like mom's – a classic recipe, full of flavor and cherished memories. This roasted vegetable specialty is perfect to enjoy on fresh bread or as an appetizer alongside creamy cheese and a glass of red wine. Let's embark together on the preparation of this delicious zacusca, which will bring the scent of summer into every jar!

Preparation time:
- Active time: 1 hour
- Baking time: 1 hour
- Total time: 2 hours
- Servings: 10-12 jars

Ingredients:
- 5 kg of well-roasted black eggplants
- 3 kg of red bell peppers
- 1 kg of onion
- 1 liter of oil (preferably sunflower or olive oil)
- 1 jar of 800g concentrated tomato paste
- A few bay leaves
- A few peppercorns
- Salt to taste

A bit of history
Zacusca has a long tradition, being considered a seasonal dish that preserves the taste of roasted vegetables for winter. It is a recipe that brings family and friends together around the table, symbolizing hospitality and kindness. Each family has its own version, but they all share a common denominator: a passion for fresh and natural ingredients.

Preparation technique
1. Preparing the vegetables: Start by roasting the eggplants and bell peppers. You can use a grill, oven, or stovetop. It’s important to let them cool after roasting. Sprinkle salt over the bell peppers and cover them with a towel to release their juice, which will make peeling easier.

2. Peeling and chopping the vegetables: Once cooled, peel the eggplants and let them drain in a sieve to remove excess water. Peel the bell peppers and remove the seeds. Use a meat grinder to obtain a fine paste from the eggplants and bell peppers, including their juice.

3. Preparing the mixture: Choose a large, clean pot that is not used directly over the flame. Place it on a wooden board to prevent sticking. Heat a little oil and add the finely chopped onion. Sauté the onion over low heat until it becomes translucent, then add the remaining oil.

4. Adding the vegetables: Next, add the chopped eggplants and bell peppers to the pot, along with the bay leaves and peppercorns. Let the mixture simmer over low heat for about 1 hour, stirring constantly to prevent sticking.

5. Including the tomato paste: After an hour, add the tomato paste. I recommend adding a bit more than one jar for a more intense flavor. Continue stirring and let it simmer for another 10-15 minutes.

6. Seasoning: Finally, add salt to taste. Taste the mixture and adjust the seasonings as desired.

7. Preparing the jars: Wash the jars and lids well with detergent, then rinse them with boiling water. It’s essential that they are warm when you add the zacusca to prevent cracking.

8. Bottling: Fill the jars with hot zacusca, leaving about two fingers of space at the top. Seal the jars well with the lids, and if you prefer, you can use cellophane. Brush the rim of the jar with egg white for a better seal, then tie them with string.

9. Sterilizing: Place the jars in a large pot, on a bed of newspapers or towels, and add water. Simmer over low heat, ensuring that the water does not touch the cellophane or lid. An alternative is to place them in the oven to achieve a delicious crust.

10. Cooling and storing: Once the jars have cooled, wrap them in blankets and let them cool completely. The next day, you can store them in the pantry, where they will wait to be enjoyed.

Practical tips
- Choose fresh vegetables: The quality of the vegetables is essential for a delicious taste. Make sure the eggplants and bell peppers are well-roasted.
- Serving variations: Zacusca can be served simply on toasted bread, alongside cottage cheese, or as part of an appetizer platter.
- Tricks for an intense flavor: You can also add some olives or herbs to customize the recipe.
- Storage: Zacusca keeps well at room temperature but can be refrigerated after opening.

Calories and nutritional benefits
Zacusca is a good source of vitamins and antioxidants due to the roasted vegetables. A 100g serving of zacusca contains approximately 90-120 calories, depending on the amount of oil used. It is a healthy option for a snack or appetizer, rich in fiber and nutrients.

Frequently asked questions
1. Can I use other vegetables? Yes, you can add hot peppers or mushrooms for a different taste.
2. How long does zacusca last? If properly sterilized, it can last up to a year.
3. Is sterilization necessary? Yes, it helps prevent bacterial growth and preserves the flavor.

I conclude this recipe with the hope that you will bring a touch of the nostalgia of home flavor into every jar of zacusca. Cooking is an art and a way to share love and joy with loved ones. So, don’t hesitate to experiment and share your unique zacusca recipe with friends and family!

 Ingredients: 5 kg of well-ripened black eggplants, 3 kg of red bell peppers, 1 kg of onions, 1 liter of oil, 1 jar of 800 g concentrated tomato paste, a few bay leaves, a few peppercorns, salt.

 Tags:  zacusca eggplants bell peppers onion oil