Eggplant Caviar

Eggplant Zacusca – A traditional recipe full of flavor

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Number of servings: 10-12 jars

I present to you a classic recipe for eggplant zacusca, a delicacy that combines the flavors and colors of summer in a jar. Zacusca has deep roots in culinary tradition, lovingly prepared by generations. It is perfect to enjoy on toasted bread, alongside a slice of cheese or as a side dish to a roast.

Ingredients:
- 2 kg eggplants (ideally choose fresh eggplants with smooth, shiny skin)
- 2 kg red peppers (sweet red peppers give an intense flavor)
- 1 kg onions (choose a sweeter onion that is not too spicy)
- 1 kg carrots (you can opt for fresh, vibrant-colored carrots)
- 800 g tomato sauce (preferably homemade, but you can also use store-bought)
- 500 ml sunflower oil (use quality oil)
- 3 bay leaves
- Salt, to taste
- Pepper, to taste

Step by step for a perfect zacusca:

1. Roasting the vegetables: Start by roasting the eggplants and red peppers in the oven at 200°C. Place the eggplants on one baking tray and the peppers on a separate tray. Roast the eggplants for 30-40 minutes until the skin is blackened and the flesh is soft. The peppers should roast for about 25-30 minutes until the skin is slightly blistered. After roasting, let them cool slightly, then peel off the skin and let them drain in a colander.

2. Preparing the vegetables: Peel the onions and chop them finely. In a large pot (make sure it’s not prone to sticking), add the oil and sauté the onions until they become translucent. This will add extra flavor to your dish.

3. Carrots: Peel the carrots, grate them, and add them to the pot, mixing well. Let them soften together with the onions, adding a little salt to speed up the process.

4. Adding eggplants and peppers: Chop the roasted eggplants and peppers and add them to the pot. Mix well and let everything simmer on low heat for about 15 minutes. It’s important to stir frequently to prevent sticking.

5. Tomato sauce and spices: After 15 minutes, add the tomato sauce, bay leaves, salt, and pepper to taste. Let it simmer on low heat, stirring often, for 2 hours, or until the liquid reduces and the oil rises to the surface. If you notice that the zacusca is sticking, you can add a little extra oil.

6. Bottling: When the zacusca is ready, put it in sterilized jars while it is still hot. Make sure the jars are well filled to avoid air pockets. After filling the jars, cover them with towels and let them cool completely overnight.

7. Serving: Zacusca can be served on toasted bread, alongside feta cheese or sheep cheese. It is also delicious as an appetizer or side dish for various meals.

Practical tips:
- For a more intense flavor, you can add some finely chopped black olives.
- If you prefer a spicier zacusca, add some hot peppers at the beginning of the preparation.
- You can experiment with different spices, such as thyme or basil, to customize the recipe.

Nutritional information (per serving):
- Calories: approximately 180 kcal
- Fat: 15 g
- Carbohydrates: 12 g
- Protein: 2 g
Zacusca is an excellent source of vitamins and antioxidants, thanks to the fresh vegetables and sunflower oil.

Frequently asked questions:
- Can I use frozen vegetables?: Although it is recommended to use fresh vegetables for better flavor, you can opt for frozen vegetables, but the cooking time may vary.
- How can I store zacusca?: Zacusca stores well in airtight jars in a cool, dark place. Once opened, keep it in the refrigerator and consume it within a few weeks.
- Can I make zacusca without oil?: Theoretically, you can reduce the amount of oil, but it helps with preservation and flavor of the dish.

I wish you happy cooking and hope you enjoy the flavor of this eggplant zacusca! It is a recipe that brings back memories of warm summer days and family meals, filled with joy and delicious dishes. Bon appétit!