Eggplant and carrot spread

Eggplant and Carrot Zacusca - a Summer Delicacy

Zacusca is one of those recipes that brings back memories of sunny summer days when fresh vegetables are at their peak, and their inviting aroma fills the air. It is a traditional dish, full of flavor, combining the sweet taste of roasted vegetables with a hint of acidity from tomatoes, all refined with a drizzle of oil. This eggplant and carrot zacusca recipe is not only tasty but also healthy, providing an excellent alternative to store-bought preserves. Get ready to transform simple vegetables into a savory delicacy!

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 10-12 jars of 400 g

Ingredients
- 2 kg carrots
- 2 kg onions
- 3 kg eggplants
- 3 kg bell peppers
- 1 liter oil (preferably sunflower or canola)
- 500 ml tomato juice (fresh or canned)
- Salt (to taste)
- Bay leaves (optional)

Preparing the Zacusca

Step 1: Preparing the ingredients
Start by thoroughly washing all the vegetables. It is essential to use fresh, high-quality vegetables to achieve a delicious zacusca.

Step 2: Boiling the carrots
Peel the carrots and cut them into large pieces. Place them in a pot with water and boil for about 20-30 minutes until they become soft. Once ready, drain them and let them cool.

Step 3: Roasting the eggplants and bell peppers
Meanwhile, prepare the eggplants and bell peppers. Roast the eggplants on a grill or in the oven at high temperature until the skin turns black and the flesh softens (about 30-40 minutes). The bell peppers can be roasted the same way or placed directly on the grill.

Once cooled, peel the eggplants and cut them into pieces. The bell peppers should also be seeded and sliced.

Step 4: Chopping the onions
Peel the onions and slice them julienne. This will add a sweet and savory flavor to the zacusca.

Step 5: Sautéing the onions
In a large pan, heat the oil over medium heat and add the sliced onions. Sauté for 10-15 minutes until golden and soft. This is an important step as sautéed onions will provide a deep flavor to the dish.

Step 6: Grinding the ingredients
After all the vegetables have cooled, pass them through a meat grinder. This will create a uniform texture, making the zacusca more enjoyable. Add the chopped carrots, eggplants, and bell peppers, then mix the composition well.

Step 7: Cooking the zacusca
In a large pot, add the vegetable mixture, tomato juice, salt to taste, and if desired, a few bay leaves. Let it simmer on low heat, stirring occasionally, for about 1.5 hours. It is important to stir constantly to avoid sticking. The zacusca is ready when the oil rises to the surface – a sign that the vegetables are well cooked and the flavors have blended.

Step 8: Preserving the zacusca
Once the zacusca is ready, pour it hot into sterilized jars. Make sure to seal them tightly. To seal the jars, you can use the bain-marie method: place the jars in a pot of hot water and boil for 30-40 minutes. This step is essential to ensure the zacusca's shelf life.

Practical tips
- Spicy version: If you enjoy spicy food, add a few hot peppers to the vegetable mixture.
- For a deeper flavor: You can add spices like black pepper or dried basil during cooking.
- Cook in small batches: If you do not have a large enough pot, it is better to cook the zacusca in small batches to ensure everything cooks evenly.

Nutritional information
Zacusca is an excellent source of vitamins due to the fresh vegetables. Carrots are rich in beta-carotene, and eggplants contain antioxidants beneficial for health. This recipe has approximately 150 calories per serving (100 g), making it a healthy choice for snacks or as a side dish.

Frequently asked questions
- Can I use frozen vegetables? It is recommended to use fresh vegetables for a more intense flavor, but if you do not have access to them, frozen vegetables are an acceptable alternative.
- How can I serve zacusca? Zacusca is delicious on toasted bread or as a side for various dishes. You can pair it with cottage cheese or as part of an appetizer platter.
- How long does zacusca last? If preserved correctly, zacusca can be kept for up to a year in a cool, dark place.

Serving suggestions
Eggplant and carrot zacusca pairs perfectly with a cold drink, such as white wine or craft beer. It is also excellent alongside a fresh summer salad or on a tartine with goat cheese.

I invite you to enjoy this delicious recipe and experiment in the kitchen! Zacusca is more than just a dish – it is a symbol of conviviality and the joy of sharing meals with loved ones. Bon appétit!