Eggplant Caviar

Eggplant zacusca - a delight of autumn

Autumn is a magical season, full of colors and aromas, and eggplants, with their velvety texture and unique taste, become the queens of this period. Eggplant zacusca is a traditional dish, enriched with fresh vegetables, that can be enjoyed on a slice of toasted bread or as a side dish for various meals. This recipe will not only delight your taste buds but also bring you the joy of preserving the taste of summer for the chilly winter days.

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

Necessary ingredients:
- 3 kg eggplants
- 1.5 kg bell peppers
- 1 kg onions
- 1 kg sweet peppers
- 2 kg tomatoes or 400 g tomato paste (I prefer tomato paste for a more intense flavor)
- a few bay leaves
- 1/2 teaspoon ground pepper
- 1/2 teaspoon peppercorns
- 500 ml sunflower oil
- salt to taste (about 2 heaping tablespoons, but I recommend adjusting to your preferences)
- 1 bunch of fresh chopped celery

Preparing the zacusca is a process that requires a little time and patience, but the result is worth every minute. Here are the detailed steps to achieve perfect eggplant zacusca.

Step 1: Preparing the eggplants
Choose fresh eggplants with smooth skin, free of spots. Roast them on the grill or in the oven until they become soft. This process brings out the natural aroma of the eggplants and gives them a delicious smoky flavor. After roasting, let them drain well in a sieve or bowl to remove excess water. Once cooled, peel off the skin and chop them finely, as for a salad.

Step 2: Sautéing the vegetables
Peel the onions, chop them finely, and sauté them in the heated oil. Let them cook over medium heat for 20-25 minutes until they become glassy and golden. It is essential not to rush this step, as well-sautéed onions will add a deep flavor to your zacusca.

Step 3: Adding the peppers
Choose healthy bell peppers and sweet peppers, remove the seeds, and cut them into small cubes. You can use a food processor to chop them quickly. Add them to the sautéed onions and mix well. Let them sauté together for about 40 minutes, stirring occasionally to prevent sticking.

Step 4: Combining the ingredients
Once the peppers have softened, add the chopped eggplants, salt, pepper, bay leaves, and mix to combine all the ingredients. It is important to stir gently to avoid crushing the eggplants. Let the mixture simmer for 1 hour, stirring occasionally to allow the flavors to blend.

Step 5: Finalizing the zacusca
After an hour of simmering, add the tomato paste. This will enhance the color and flavor. Continue cooking the zacusca until a thin layer of oil rises to the top. This is the sign that it is ready! Taste and adjust the salt, then remove the bay leaves. Add the chopped fresh celery and mix well.

Step 6: Preserving
Fill sterilized jars with hot zacusca. Place the jars in a tray and put them in the oven for 10-15 minutes at a temperature of 120°C. This will help seal them. Screw on the lids and cover the jars with towels. Let them cool slowly until the next day, then store them in the pantry.

Tips and tricks:
1. If you prefer to use fresh tomatoes instead of tomato paste, blanch them, peel them, cut them into cubes, and let them drain to avoid a watery zacusca.
2. Be careful with the salt proportions. It is better to add a little at a time and taste along the way.
3. Use a quality sunflower oil, as this will influence the final flavor of the zacusca.
4. You can experiment with adding other vegetables, such as carrots or zucchini, for a more colorful and nutritious version.
5. Zacusca keeps very well and can be consumed over a long period, but its taste is best in the first months after preparation.

Nutritional benefits:
Eggplant zacusca is an excellent source of fiber, vitamins, and antioxidants. Eggplants are rich in nutrients and can contribute to cardiovascular health. Additionally, by adding fresh vegetables, this recipe becomes a healthy and nourishing option.

Pairings and serving suggestions:
Eggplant zacusca pairs perfectly with toasted bread or as an appetizer on platters with cheeses and cold cuts. You can also serve it alongside a fresh green salad or as a filling for sandwiches. A bottle of white wine or craft beer can deliciously complement this meal.

I encourage you to try this eggplant zacusca recipe and personalize your dish with ingredients you love. Each jar of zacusca will bring a touch of joy and nostalgia to the cold winter days! Enjoy your meal!