Eggplant and mushroom zacusca

Name: Eggplant and mushroom zacusca - Alina D.
Ingredients: 2 kg eggplants; 500 g mushrooms; 500 g carrots; 500 g onions; 4 pcs; 900 g bell peppers; 4 pcs; 2 capia peppers; 1 cup olive oil; salt and pepper; bay leaves; tomato paste

Conserve - Eggplant and mushroom zacusca by Alina D. - Recipia

Eggplant and Mushroom Zacusca I've made zacusca many times, but this time I tried the version with mushrooms. The eggplants and mushrooms give it an interesting texture, and the flavor is slightly different from the classic zacusca. I ended up with 4 large jars of 800 g and one smaller jar of 400 g. The recipe isn't complicated, but it requires a bit of patience for cooking and preparing the vegetables. Quick Info Total time: 3-4 hours, depending on how quickly you prepare and roast the vegetables Preparation time: about 1-1.5 hours (roasting, peeling, chopping) Cooking time: 1-2 hours on low/medium heat Servings: 4 jars of 800 g + 1 jar of 400 g Difficulty: medium (time and attention to stirring) Canning recipe, for fall or whenever you want something to preserve Ingredients 2 kg eggplants 500 g mushrooms 500 g carrots (about 4 pieces) 500 g onions (about 4 pieces) 900 g bell peppers (about 4 pieces) 2 capia peppers 1 cup olive oil Salt Peppercorns Bay leaves Tomato paste (to taste, usually about 2-3 tablespoons, diluted with water) Preparation Method 1. Roast the eggplants on a stovetop, grill, or directly over a flame until they are soft and the skin comes off easily. Let them cool slightly, then peel and remove the stems. Chop or dice the eggplants according to your preference. After peeling, sprinkle a little salt and let them drain in a colander for at least 30 minutes. 2. Clean the mushrooms of dirt and skins. Slice them thinly. 3. Peel and finely chop the carrots or process them in a food processor. Peel and finely chop the onions as well. Wash the bell peppers and capia peppers, remove the seeds, and dice them. 4. In a large pot, heat the olive oil. Add the onions and sauté for 5-10 minutes until they start to soften. Stir occasionally. 5. Once the onions have softened, add the chopped carrots and sliced mushrooms. Cook for another 5-10 minutes, stirring occasionally. 6. Add the bell peppers and capia peppers. Continue cooking for a few minutes until the peppers soften slightly. 7. Add the drained and chopped eggplants. Mix well to combine the ingredients. 8. Season with salt to taste, add peppercorns and 2-3 bay leaves. Stir and reduce the heat to low to medium. Let the zacusca simmer for 1-2 hours without a lid, until the vegetables are well cooked and the consistency is quite thick. Stir periodically, more frequently towards the end to prevent sticking. 9. When the zacusca is almost ready (the oil rises slightly to the surface), add the diluted tomato paste. Stir and let it cook for about 10 more minutes. 10. Remove the bay leaves. Pour the hot zacusca into sterilized jars. Press down gently with a spoon to eliminate air pockets. Drizzle a little hot oil on top of each jar. 11. Seal the jars with lids. Cover them with blankets or thick towels and let them cool slowly until the next day. 12. After cooling, store the jars in a cool, dry place. Why I Make This Recipe Often I love it because I can use seasonal vegetables and preserve several jars for winter. This zacusca has a balanced flavor, and the texture is more pleasant thanks to the mushrooms. It's great on bread, but also works well as a side dish. Tips and Variations Tips If you have pre-roasted and well-drained eggplants, you save time. Use a wooden spoon for stirring and mix more frequently towards the end. If the zacusca seems too thick, you can add a little hot water. Taste towards the end and adjust the salt or tomato paste as needed. Substitutions You can replace olive oil with sunflower oil if you prefer. Capia peppers can be substituted with bell peppers if you can't find them, but capia adds extra sweetness. Champignon mushrooms work very well, but other types of mushrooms can also be used in the same quantity. Variations You can add more tomato paste if you want a tangier zacusca. For a spicy note, add a few strips of hot pepper along with the bell peppers in step 6. If you want a very smooth zacusca, you can blend everything at the end, but I prefer the texture with visible pieces. Serving Ideas Most simply, on fresh or toasted bread. Alongside salty cheese or as part of an appetizer platter. It can be used as a side dish with meat dishes or in cold sandwiches. Frequently Asked Questions Do the eggplants need to be roasted, or can I use raw eggplants? Eggplants need to be roasted; otherwise, the zacusca will taste bitter and won't turn out right. What type of mushrooms are recommended? Usually, champignon mushrooms, but you can also use other types, sliced thin. How do I properly sterilize the jars? Wash the jars and lids with hot water, then keep them in the oven or over steam for 10-15 minutes. What if the zacusca doesn't thicken or is too liquid? Let it simmer longer without a lid, stirring frequently, until you achieve the desired consistency. Can I freeze the zacusca? I do not recommend freezing, as the texture changes and it won't be the same. Nutritional Values (estimated) Per 100 g of zacusca: Calories: approximately 70-90 kcal Protein: 1-2 g Carbohydrates: 6-8 g Fats: 4-6 g It depends on the amount of oil and vegetables used. Zacusca is filling but not very high in calories since most of it is vegetables. Storage and Reheating Well-sealed and sterilized jars last for several months in a cool place without issues. After opening, keep the jar in the refrigerator and consume within 5-7 days. Zacusca is not reheated; it is consumed cold or at room temperature. If you notice any suspicious smell or appearance after opening, do not consume.

Preparation

The eggplants are roasted, salted, left to drain, peeled, and chopped. The vegetables are washed. The mushrooms are cleaned of dirt and skin and sliced thinly. The carrots and onion are peeled. The peppers are cleaned of seeds and diced. The carrots are finely chopped or processed in a food processor. The onion is sautéed, and after 5-10 minutes, the carrots, mushrooms, and peppers are added. Then the eggplants are added. It is seasoned with salt, whole peppercorns, and bay leaves. (The bay leaves are removed at the end.) It should simmer for 1-2 hours on low to medium heat. Stir to prevent sticking until the oil rises to the top. Toward the end, diluted tomato paste is added with a little water and left for another 10 minutes. It is placed in sterilized jars. Press down gently with a spoon to avoid air pockets. A little hot oil is added to the rim of the jars. The jars are sealed with lids and kept wrapped in blankets until the next day. They are then stored in a cool place. I ended up with 4 jars of 800 g and 1 jar of 400 g.