Eggplant Caviar

Delicious Eggplant Zacusca in a Cauldron

Who hasn't heard of zacusca? This delicacy, loved by all food enthusiasts, is a savory mix of vegetables that combines flavors and aromas into a culinary symphony. Its origins are lost in history, but it remains a cherished dish, especially in the cold season when we crave rich and comforting flavors. Prepared over a wood fire, zacusca acquires a special note, a smoky taste that adds extra charm. Today, I will share with you my recipe for eggplant zacusca, which has been so appreciated that I decided to repeat it this year as well. Let's get to work!

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

Ingredients

- 3.5 kg roasted and peeled eggplants
- 2 kg onions, peeled, washed, and ground in a meat grinder or food processor
- 2 kg bell peppers, cleaned and ground in a meat grinder or food processor
- 0.5 kg capia peppers, cleaned and ground in a meat grinder or food processor
- 1 jar of tomato paste (I recommend tomato paste with a high percentage of tomatoes, I used Olympia)
- 8-10 bay leaves
- 2.5 tablespoons of salt (adjust to taste)
- ½ tablespoon of cayenne pepper flakes (optional, for a hint of spiciness)
- 1 liter of oil

Necessary utensils

- Large cauldron
- Meat grinder or food processor
- Wooden spoon for stirring
- Sterilized jars for preservation

Step-by-step instructions

1. Preparing the vegetables: Start by roasting the eggplants on a grill or open flame, then peel them and let them drain well. This will help remove excess water. The onions, bell peppers, and capia peppers should be finely chopped using either a food processor or a meat grinder. This is a crucial step, as well-chopped vegetables will blend perfectly in the zacusca.

2. Heating the oil: Place the cauldron on the heat and add the oil. Wait for it to heat up well. The oil will help fry the vegetables, giving them an intense and rich aroma.

3. Cooking the onions: Once the oil is hot, add the chopped onions. Stir occasionally to avoid burning. The onions should become golden and transparent, which will take about 10-15 minutes.

4. Adding the vegetables: After the onions have browned, add the bell peppers and capia peppers. Mix well and let it simmer over low heat. It is important to let the vegetables soften and release their juices. This will take about an hour.

5. Adding the eggplant: After an hour, add the peeled and chopped eggplants. Continue to stir periodically to prevent sticking to the bottom of the cauldron. Let everything simmer for another 40 minutes, until the mixture starts to bind.

6. Tomato paste and spices: Finally, add the jar of tomato paste and the cayenne pepper flakes if you want a spicier taste. Mix well and let the zacusca simmer for another 25 minutes. At this point, it’s good to adjust the salt so that the flavors blend perfectly.

7. Preservation: Prepare the jars by sterilizing them. Before filling them, make sure to remove the bay leaves from the mixture. Fill the jars with hot zacusca, seal them well with lids, and place them under a blanket until they cool completely. This will create a vacuum that will help preserve the dish.

Practical tips

- The oil: Use a quality oil, as it influences the final flavor of the zacusca. Sunflower oil is a popular choice, but you can also try olive oil for a different taste.
- Spiciness: If you like spicy dishes, feel free to add more cayenne pepper flakes or even freshly chopped hot peppers.
- Variations: You can experiment with other vegetables like carrots or zucchini to create a unique zacusca. Each added ingredient will contribute to a different taste, so don’t be afraid to be creative!
- Serving: Zacusca is usually served cold, on slices of toasted bread, but it can also be used as a side dish for meats or other dishes.

Nutritional benefits

Zacusca is not only delicious but also healthy. It is rich in vitamins and antioxidants due to the roasted vegetables. Eggplants, for example, are a good source of fiber and nutrients, while bell peppers are full of vitamin C. Additionally, the oil used provides healthy fats essential for a balanced diet.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, but the taste will be different. Fresh vegetables have superior aroma and texture.

2. How long can zacusca be kept?
If preserved correctly, it can be kept for up to a year in the pantry. Once opened, keep the jar in the fridge and consume it within a few weeks.

3. How can I enhance the flavor?
By experimenting with different types of spices. Adding herbs like thyme or basil can give an interesting note.

Whether you choose to enjoy it on toasted bread, alongside a cheese, or as an appetizer, eggplant zacusca is a versatile dish that will bring a touch of tradition to every meal. I hope this recipe brings you joy and becomes a favorite in your family, just as it is in mine. Enjoy your meal!