Eggplant and bell pepper spread

Eggplant and bell pepper zacusca – a fall delight

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: 10 jars of 400g

Zacusca is a beloved traditional recipe, perfect for preserving the taste of summer during winter. This delicious vegetable spread brings a touch of warmth to cold days and is an excellent choice to be served on a slice of warm bread, as an appetizer or side dish. Let's start discovering together how we can prepare eggplant and bell pepper zacusca using traditional methods.

Ingredients

- 3 kg fresh eggplants
- 3 kg bell peppers
- 1 kg onion
- 1 l tomato puree (ideally homemade)
- 600 ml oil (choose a good quality sunflower oil)
- 3-4 bay leaves
- a few peppercorns
- salt to taste
- ground pepper to taste

Useful

- Wood grill for roasting eggplants and peppers
- A deep pot or saucepan
- Wooden spoon
- Clean, dry jars for storage
- Jar lids

Brief history

Zacusca has its origins in culinary traditions of preserving vegetables, appearing in various forms across different cultures. This eggplant and bell pepper zacusca recipe is undoubtedly a way to preserve the rich flavor of roasted vegetables, transforming them into a savory dish ideal for winter consumption.

Preparing the zacusca

1. Preparing the vegetables: Start by roasting the eggplants and bell peppers on the wood grill. This roasting method will give them a smoky and intense flavor, turning the zacusca into a true feast. Let them cool after removing them from the grill.

2. Steaming the peppers: Once the peppers have cooled, place them in a bowl, sprinkle a little salt over them, and cover with a lid. This step will help soften the skin, making it easier to peel later.

3. Cleaning the vegetables: After steaming, peel the skins off the peppers and remove the stems and seeds. Eggplants should also be peeled; let them drain to remove excess water. I recommend cutting them into small pieces, like for a salad, for easy mixing in the zacusca.

4. Chopping the vegetables: Cut the peppers into strips or cubes, depending on your preference. This will give the zacusca a pleasant texture.

5. Preparing the base: In a deep pot, heat the oil. Add the finely chopped onion and sauté until it becomes transparent. It’s good to use a heat diffuser under the pot to avoid sticking the onion.

6. Adding the vegetables: Once the onion is sautéed, add the eggplants, bell peppers, and tomato puree. Mix the ingredients well and let them simmer over medium heat. Add the bay leaves and peppercorns, seasoning with salt and pepper to taste.

7. Boiling: Stir periodically with a wooden spoon, being careful not to let it stick. The zacusca is ready when the oil rises to the surface and the mixture becomes homogeneous, which may take about an hour.

8. Preserving: Once the zacusca is ready, remove the bay leaves and pour the hot mixture into clean jars. Make sure the jars are filled to the brim, then seal them tightly with lids.

9. Boiling the jars: Place the jars in a pot of water and let them boil in a water bath for 25 minutes from the moment the water starts to boil. This process will ensure better preservation.

10. Cooling and storing: After the jars have boiled, let them cool in the water. Then, store them in a dry, cool place.

Useful tips

- Possible variations: You can also add other vegetables, such as carrots or zucchini, to diversify the flavor of the zacusca. Additionally, you can enrich it with herbs like basil or oregano for a more intense taste.
- Serving: Zacusca is served cold, on warm or toasted bread, but it is just as delicious as a filling for sandwiches. You can accompany it with feta cheese or olives for a savory appetizer.
- Storing: If you prepare a small amount of zacusca that you intend to consume quickly, you can store it in small jars and keep it in the refrigerator.

Nutritional benefits

Zacusca is a healthy choice, rich in vitamins and antioxidants due to the vegetables used. Eggplants are a good source of fiber, and bell peppers are packed with vitamin C, thus contributing to strengthening the immune system.

Frequently asked questions

- Can I use other types of vegetables? Yes, it is a versatile recipe. You can experiment with different vegetables, adapting the recipe to your preferences.
- How can I check if the zacusca is well preserved? Make sure the lids of the jars are airtight; you should hear a "click" when you open them. If the lid is bulging, do not consume the zacusca.
- How long can zacusca be stored? If prepared correctly, zacusca can be preserved for several years, but it is best consumed within a year to enjoy its fresh flavor.

Eggplant and bell pepper zacusca is a recipe that brings together tradition and authentic taste. I hope these tips will help you achieve a perfect result. Remember, cooking is an art, so enjoy every step of the process! Enjoy your meal!