Eggplant Caviar

Eggplant zacusca - a summer delight preserved for winter

Eggplant zacusca is one of those recipes that brings back beautiful autumn memories when fresh vegetables transform into preserved delights, perfect to be savored on a slice of fresh bread. This recipe is not only tasty but also an excellent way to keep the flavors of summer for the cold months. In this recipe, I will share my favorite version, which I have been making for four years, and which has helped me make the most of the roasted eggplants from my garden.

Preparation time: 30 minutes
Cooking time: 5 hours (split between stove and oven)
Total time: 5 hours and 30 minutes
Number of servings: 10-12 jars

Ingredients for eggplant zacusca:
- 4 kg roasted eggplants (preferably roasted over coals)
- 3 kg bell peppers
- 1 kg onions
- 1 kg carrots
- 1 l tomato puree (or tomato juice)
- ½ l oil (sunflower or olive oil, as preferred)
- Salt, pepper (to taste)
- 2-3 bay leaves
- 1 crushed aspirin (for preservation)

1. Preparing the ingredients:
Start by roasting the eggplants. If you managed to roast them during the summer, that’s ideal! Let them cool, then peel them and let them drain well to remove excess juice. This step is essential to achieve a zacusca with a perfect texture.

Bell peppers and onions should be washed, peeled, and finely chopped. Carrots are boiled in their skins to retain nutrients, then peeled and grated or finely chopped using a food processor.

2. Cooking the vegetables:
In a large pot, heat the oil and add the chopped onions and bell peppers. Sauté for 5-7 minutes until the onions become translucent. This step will add an incredible flavor to your zacusca.

After sautéing the vegetables, move the pot to the preheated oven at 180°C. Let them simmer for 2 hours, stirring occasionally. It is important to check and scrape any burned pieces from the inner edge of the pot to avoid an unpleasant taste.

3. Adding the eggplants and carrots:
After 2 hours, add the roasted eggplants and grated carrots to the pot. Mix all the ingredients well and let them simmer in the oven for another 2-3 hours. The zacusca is ready when the oil rises to the surface.

4. Seasoning:
During the last half hour of cooking, add the bay leaves and ground pepper (if you don’t like peppercorns in the zacusca). It is essential to adjust the seasoning to taste, so don’t hesitate to taste the mixture along the way.

5. Sterilizing the jars:
While the zacusca is simmering, prepare the jars. Wash them well and place them upside down on the stove to sterilize. The heat from the oven will aid in this process.

6. Bottling and preserving:
Once the zacusca is ready, add salt to taste. Pour the hot mixture into the sterilized jars, sprinkle a little crushed aspirin in each jar (this will help with preservation), and seal them tightly. Wrap the jars in a blanket to cool slowly, just as it was done in the past.

7. Serving and delicious combinations:
Eggplant zacusca can be enjoyed on a slice of toasted bread, alongside cheese or olives. It is also perfect as an appetizer for festive meals. I love to pair it with a cup of herbal tea or a dry white wine that complements the intense flavors of the roasted vegetables.

Useful tips:
- If you want a spicier zacusca, you can add finely chopped hot peppers.
- You can experiment with other vegetables, such as zucchini or green onions, to customize your recipe.
- Using roasted eggplants over coals adds a unique smoky flavor and intense aroma.

Nutritional benefits:
Eggplant zacusca is a rich source of vitamins and minerals. Eggplants contain antioxidants that help maintain heart health, while bell peppers and carrots are full of vitamin C. The added oil provides essential fatty acids beneficial for the body.

Frequently asked questions:
- Can I use frozen eggplants? Yes, it is actually recommended to roast the eggplants and freeze them before using them in zacusca.
- How long can zacusca be stored? If well preserved, zacusca can be stored for up to a year in the pantry.
- Can I add other spices? Certainly! You can add oregano or basil for a different flavor.

Eggplant zacusca is more than just a simple recipe; it is a tradition, a way to preserve the tastes and flavors of summer in every jar. By making this recipe, you not only enjoy a delicious dish but also cherish memories and beautiful moments spent in the kitchen. I hope you enjoy every jar of zacusca you make! Bon appétit!