Eggplant and Zucchini Spread

Eggplant and Zucchini Zacusca - A Rustic Delicacy

Who doesn't love the enticing aroma of roasted vegetables that fills the air with its rich fragrances? Eggplant and zucchini zacusca is a traditional recipe, full of flavor, that brings a touch of warmth to any meal. It is a versatile dish, perfect for serving as an appetizer or to accompany a slice of fresh bread. Over time, this dish has become a true emblem of seasonal cuisine, made with fresh and healthy ingredients.

Preparation time: 1 hour
Cooking time: 2 hours
Total time: 3 hours
Number of servings: 10-12 jars of 400 g

Necessary ingredients:

- 5 kg eggplants
- 1 kg red bell peppers
- 1 kg sweet peppers
- 1 kg onions
- 2 kg zucchinis
- 1 l sunflower or olive oil
- 2 kg tomatoes
- salt, to taste
- pepper, to taste
- bay leaves
- 1 kg carrots

Step by step to a delicious zacusca:

1. Preparing the vegetables:
Start by roasting the eggplants and red bell peppers. You can use either a grill or an oven. If you choose the oven, place them on a tray and let them roast at 200°C until the skin turns black and the flesh is soft. Another option is to put them in a pot with a lid, sprinkling salt on top to help release moisture. When they are ready, let them cool slightly, then peel off the skin.

2. Processing the eggplants and peppers:
Place the peeled eggplants and peppers in a colander to drain excess water. Then, use a food processor to chop or mash them until you obtain a smooth paste. This step is essential to achieve a fine and creamy zacusca.

3. Preparing the zucchinis:
Peel the zucchinis and cut them into small cubes. Boil them in a pot of water and salt until they become soft, then drain well and mash them. This ingredient adds a pleasant texture and a subtle taste to your zacusca.

4. The tomatoes:
Blanch the tomatoes for 1-2 minutes in boiling water, then peel them. Use the food processor to turn them into a fine paste. The tomatoes are the base of the sauce, bringing a note of acidity that enriches the final flavor.

5. Sautéing the vegetables:
In a large, deep pot, heat the oil. Add the finely chopped onion and let it sauté for 5-7 minutes until it becomes translucent. Then, add the grated carrot and continue to sauté for another 5 minutes, stirring constantly.

6. Adding the remaining ingredients:
Add the prepared peppers and eggplants to the pot, followed by the zucchinis and tomatoes. Mix well, and now is the time to add salt, pepper, and bay leaves to enhance the flavors.

7. Boiling the zacusca:
Let the zacusca simmer on low heat, stirring frequently to prevent sticking. Cook until the oil starts to rise to the surface, which can take between 1-1.5 hours. It is important to be patient, as the cooking time will influence the final texture and taste.

8. Packing into jars:
When the zacusca is ready, fill sterilized jars with the hot mixture, making sure to leave a little space for expansion. Seal the jars tightly and place them upside down to create a vacuum. This trick will help preserve the dish better.

Useful tips:
- Use fresh, seasonal vegetables for the best flavor. If possible, grow your own vegetables for an authentic taste.
- You can also add other ingredients, such as olives or mushrooms, to experiment with different flavors.
- Zacusca can be stored in the pantry, but once opened, keep it in the refrigerator and consume it within a few days.

Nutritional benefits:
This zacusca is rich in vitamins and minerals, with a low calorie content due to the vegetables used. Eggplants are an excellent source of antioxidants, while zucchinis provide fiber, essential for healthy digestion.

Delicious combinations:
Eggplant and zucchini zacusca pairs perfectly with a slice of toasted bread, but it can also be used as a filling for sandwiches or as a side dish for meats. You can serve it alongside a fresh salad for a perfect lunch.

Frequently asked questions:
- Can I use frozen vegetables?
Although not recommended, you can use frozen vegetables, but the texture will be different. Make sure to thaw and drain them well before preparation.

- What type of oil is best for zacusca?
Sunflower oil is the most commonly used, but you can also opt for olive oil for a more sophisticated taste.

- How can I make the zacusca spicier?
Add finely chopped hot peppers during cooking, adjusting the amount according to your preferences.

In conclusion, eggplant and zucchini zacusca is a simple yet flavorful recipe that will remind you of childhood tastes. Whether you prepare it for a special occasion or simply to enjoy a healthy meal, this zacusca will surely impress anyone. So, put on your apron, prepare your ingredients, and let yourself be carried away by the aromas of this delicious recipe!