Eggplant and bell pepper spread

Eggplant and Bell Pepper Zacusca

Zacusca is a traditional delicacy, loved by many generations, that brings a touch of flavor and warmth every winter. It is a versatile dish, perfect for both fasting meals and festive occasions. This eggplant and bell pepper zacusca recipe is a true culinary treasure that you will want to repeat year after year.

Preparation time: 2 hours
Baking time: 1.5 hours
Total time: 3.5 hours
Number of servings: Approximately 10 jars of 400 g

Ingredients:
- 5 kg eggplants
- 5 kg red bell peppers
- 1.5 kg onions
- 1.5 kg carrots
- 1 l oil (preferably sunflower oil or olive oil)
- 2 x 450 g tomato paste
- Peppercorns (about a teaspoon)
- Coarse kitchen salt (to taste)
- Bay leaves (2-3 leaves)

Preparation:

1. Preparing the vegetables: Start by roasting the eggplants. You can place them on a stovetop or in the oven, but make sure to turn them occasionally for even cooking. Once done, let them cool and then drain them well, leaving them to drain for an hour. This step is essential to avoid excess water in the zacusca.

2. Preparing the onions and carrots: During this time, you can take care of the onions and carrots. Finely chop the onion using a food processor. In a cast iron pot (ideal for slow and even cooking), add 200 ml of oil and sauté the onion over low heat until it becomes translucent. Add the grated carrot (or chopped in the processor) and continue to sauté the mixture for about 10 minutes. The carrot will not only add sweetness but also enrich the color of the zacusca.

3. Adding the eggplants and bell peppers: Now, finely chop the roasted and drained eggplants and add them to the pot along with the chopped bell pepper. It is important to stir constantly to prevent the vegetables from sticking to the bottom of the pot. The advantage of a cast iron pot is that it distributes heat evenly, preventing sticking.

4. Seasoning: Adjust the salt and add the peppercorns and bay leaves. These flavors will enhance the taste of your zacusca. After mixing well, add the tomato paste. This will not only intensify the flavor but also color the dish.

5. Baking: Once all the ingredients are well mixed, cover the pot with a lid and place it in the preheated oven at 180°C for 1 hour and 30 minutes. Check occasionally, stirring, to ensure it doesn't stick. The zacusca is ready when it thickens and the oil starts to rise to the surface.

6. Bottling: When the zacusca is well cooked, remove the pot from the oven. Fill the jars (preferably sterilized) while they are hot, ensuring no air remains inside. Immediately cover the jars with lids.

7. Sterilizing the jars: Place the jars in a preheated oven at 100°C for 20 minutes to ensure they are well sterilized. Then, wrap them in blankets to cool gradually overnight. This step will help preserve the flavors and extend the life of the zacusca.

8. Serving: Eggplant and bell pepper zacusca is usually served on a slice of fresh bread, alongside cottage cheese or olives. An excellent choice for a savory appetizer at a meal with friends or family.

Practical tips:
- You can also add other vegetables, such as zucchini or celery, to diversify the flavors.
- If you prefer a spicier zacusca, you can add chopped hot peppers.
- Experiment with different types of oil; olive oil can add a Mediterranean note.

Nutritional benefits:
Eggplant and bell pepper zacusca is rich in vitamins and antioxidants. Eggplants contain fiber, which is essential for healthy digestion, while bell peppers are an excellent source of vitamin C. Additionally, carrots provide a significant amount of beta-carotene, important for eye health.

Frequently asked questions:
1. Can zacusca be frozen?
Yes, zacusca can be frozen, but it is recommended to consume it fresh to enjoy all its flavors.
2. How long does zacusca last?
Well-sterilized zacusca can be kept in the pantry for 1 year. Once opened, keep it in the fridge and consume it within a few weeks.
3. Is zacusca vegan?
Yes, eggplant and bell pepper zacusca is perfect for vegans, as it contains no animal-derived ingredients.

Now that you have all this information, don’t hesitate to start cooking! Eggplant and bell pepper zacusca is not just a recipe, but a true tradition full of flavor that will bring joy to your table. Savor every spoonful and share with your loved ones!