Eggplant Caviar

Eggplant zacusca is a traditional recipe, loved by many, that transforms roasted vegetables into a savory dish, perfect for serving on toasted bread or as a side dish. This recipe is not just a simple combination of vegetables, but a true explosion of flavors that will remind you of autumn days and family meals. Get ready to discover each step of this delight and enjoy a perfect eggplant zacusca!

Total preparation time: 3 hours
Cooking time: 2 hours
Number of servings: approximately 10 jars of 400 g

Ingredients

- 5 kg eggplants
- 2 kg red bell peppers
- 2 kg pimentos
- 1 kg onions
- 500 ml oil
- 1 l tomato puree
- Salt, peppercorns, bay leaves

Preparation

1. Preparing the vegetables: Start by roasting the eggplants, bell peppers, and pimentos. This process will intensify the flavors and give the zacusca a delicious taste. I recommend using a grill or a baking tray, and for eggplants, you can prick them with a fork before roasting to prevent them from exploding. Let the vegetables cool after roasting.

2. Draining the eggplant: Once cooled, place the eggplants in a towel or a sieve and let them drain for about an hour. This step is essential to remove excess water and achieve a thicker zacusca.

3. Chopping the vegetables: Use a meat grinder to turn the eggplants, bell peppers, and pimentos into a homogeneous paste. If you don’t have a meat grinder, you can use a blender, but make sure not to make it too fine, as you want to keep a slightly rustic texture.

4. Preparing the base: Chop the onions into scales and sauté them in a large pot with oil until they become translucent. This step is important as the onion will bring depth to the flavor of the zacusca.

5. Adding the vegetables: Once the onion is ready, add the paste of bell peppers, pimentos, and eggplants to the pot. Mix well to combine all the ingredients.

6. Boiling the zacusca: Add the tomato puree and mix again. Place the pot over medium heat and let the zacusca simmer. Stir frequently to prevent it from sticking to the bottom of the pot. It is important to boil the mixture until the oil rises to the surface, which may take about 1-1.5 hours. You will notice that the zacusca becomes denser and the flavors intensify.

7. Seasoning: When the zacusca is almost ready, add salt, peppercorns, and bay leaves to taste. This is the ideal moment to adjust the flavors according to your preferences.

8. Sterilizing the jars: While the zacusca is boiling, prepare the jars. You can sterilize them in the oven at 120°C for 15-20 minutes. This will ensure better preservation of the dish.

9. Bottling: Once the zacusca is cooked and the flavors have blended perfectly, pour it hot into the sterilized jars. Make sure to fill them to the brim and then seal them tightly with lids.

10. Cooling: Cover the jars with a blanket and let them cool slowly. This process helps to form a better seal, which will prolong the life of the zacusca.

11. Storing: After they have completely cooled, store the jars in a pantry, in a dark and cool place. The zacusca will be ready to consume after a few weeks, but it can be kept for several months.

Useful tips

- Choosing ingredients: Use fresh, well-ripened eggplants, preferably of large varieties, to achieve a zacusca with a rich taste. Also, the bell peppers and pimentos should be meaty and sweet to add a pleasant flavor.
- Variations: You can also add other vegetables, such as zucchini or carrots, to diversify the taste. Additionally, you can experiment with different spices, such as sweet or hot paprika, to achieve a zacusca with a bit of spiciness.
- Serving: Eggplant zacusca is delicious served on toasted bread, but you can also use it as a side dish for grilled meats or vegetables. It pairs excellently with a creamy cheese or as part of a charcuterie board.

Nutritional information

Eggplant zacusca is not only delicious but also nutritious. It is rich in fiber, vitamins, and antioxidants, primarily from the vegetables. Each serving of zacusca (approximately 100 g) contains about 150-200 calories, depending on the amount of oil used and additional ingredients. It is an excellent choice for a healthy appetizer or snack.

Frequently asked questions

What other vegetables can I add to eggplant zacusca?
You can experiment with zucchini, carrots, or even mushrooms to add various textures and flavors.

How can I keep zacusca longer?
Make sure the jars are well sterilized and sealed tightly. It is important to store them in cool, dark places.

Can I freeze zacusca?
Although it is not recommended to freeze zacusca, as the texture may change, you can make smaller portions and keep them in airtight jars in the fridge for quick consumption.

I hope this eggplant zacusca recipe inspires you to try cooking at home and enjoy the delicious flavors of this traditional recipe. Enjoy your meal!