Eggplant Caviar with Bell Peppers and Olives

Name: Eggplant Caviar with Bell Peppers and Olives - Mariuca L.
Ingredients: 5 large eggplants; 7 medium; sized red bell peppers; 2 large onions; 600 ml. thick tomato puree / passata; 400; 500 ml. sunflower oil; salt; bay leaves... I added 4 black olives... as many as you want.

Pickles - Eggplant Caviar with Bell Peppers and Olives by Mariuca L. - Recipia

Baking the eggplants and peppers is an essential step in preparing a delicious zacusca, and the process begins with choosing the ingredients. Choose fresh, medium-sized eggplants and bell peppers, preferably red, for an intense flavor. Preheat the oven to 200 degrees Celsius, then place the eggplants on a baking tray lined with parchment paper. Bake them for about 30-40 minutes, turning them occasionally to cook evenly. Similarly, bake the peppers until the skin turns black and peels off easily. After removing them from the oven, place them in a bowl and cover with a lid or aluminum foil. This step is crucial as the steam will help them peel more easily. After 20 minutes, peel the peppers, removing the stems as well. For the eggplants, remove the skin and let them drain in a sieve to eliminate excess water. To achieve a rustic texture, chop the eggplants and peppers with a knife, but if you prefer a finer zacusca, use a meat grinder. This choice will also influence the final consistency of the dish. In a deep pot, add sunflower or olive oil, depending on your preference. Heat it over low heat, then add the finely chopped onion. Sauté the onion until it becomes transparent, stirring occasionally to prevent it from sticking. Once the onion is ready, add the chopped eggplants and peppers, mixing well to combine the flavors. To this mixture, add tomato paste and a few bay leaves, which will give a special aromatic flavor. Simmer everything over medium to low heat, stirring occasionally, until the zacusca reaches a thick consistency and the oil rises to the surface. When the zacusca is almost ready, add the olives, either whole or sliced, depending on personal preference. Season with salt and pepper to taste. Make sure to remove the bay leaves before turning off the heat, stirring well to integrate all the flavors. Let the zacusca simmer for a moment longer to amalgamate all the ingredients. Meanwhile, prepare the jars in which you will conserve the zacusca. Wash and dry the jars and lids well, then sterilize them in the microwave for one minute on maximum power. When the zacusca is ready, pour it into the warm jars, filling them almost to the top, and seal immediately with lids. This preservation method helps maintain the flavors and prevent fermentation. Cover the jars with a tablecloth or blanket and let them cool slowly to ensure a proper seal. Once completely cooled, store the jars with zacusca in cool, dry places, where they can last a long time. This traditional dish will bring a special taste to your table, perfect for enjoying on toasted bread or as a side dish to various meals. Enjoy the flavors and aromas of this zacusca, a true delight of the season!