Eggplant caviar without onion

Eggplant and Pepper Zacusca Recipe - A Winter Delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6 jars of 400 g

Zacusca is a traditional dish, loved by many, and is perfect for enjoying on cold winter days. This onion-free version of zacusca emphasizes the flavors of eggplant and peppers, offering a delicious and unique culinary experience. I will show you step by step how to prepare an eggplant and pepper zacusca, easy to make and full of flavor.

Ingredients

- 3 kg peeled eggplants
- 1/2 kg bell peppers, seeded
- 1/2 kg meaty capia peppers, seeded
- 2 l water
- 200 ml vinegar
- 5 tablespoons sugar
- 1 tablespoon salt
- 1 l oil (preferably sunflower oil)
- Peppercorns, to taste

Step 1: Preparing the Ingredients

Start by peeling the eggplants, then cut them into medium-sized cubes. It is important that the eggplants are cut evenly to cook uniformly. You can use a sharp knife for this, and if you want a finer texture, you can let them drain for 30 minutes to remove excess water.

Once you have prepared the eggplants, wash the bell peppers and capia peppers well, removing the seeds. Cut them into larger pieces for easier addition to the pot.

Step 2: Blanching the Vegetables

In a large pot, add the water, vinegar, salt, and sugar, then bring to a boil. Once the mixture reaches boiling point, add the eggplants, capia peppers, and bell peppers. Boil them over medium heat until soft, about 15-20 minutes. Stir occasionally to ensure the vegetables do not stick to the bottom of the pot.

Step 3: Draining and Grinding

After the vegetables are cooked, remove them with a slotted spoon and place them in a colander to drain excess liquid. This step is essential, as too much water will affect the final consistency of the zacusca. If you wish, you can do this step a day in advance and continue the recipe the next day, saving you time.

Once well drained, pass the vegetables through a meat grinder to achieve a uniform mixture.

Step 4: Cooking the Zacusca

In a cast-iron pot, add the oil and heat it over low heat. It is important that it is not too hot, just warm, so as not to burn the oil. Add the eggplant and pepper mixture, letting it simmer over low heat for 1 hour. Stir constantly to prevent sticking to the bottom of the pot. When the zacusca starts to bubble like a muddy volcano, add the peppercorns and let it cook for another 10 minutes.

Step 5: Packing

Once the zacusca is ready, prepare the 400 g jars, ensuring they are clean and sterilized. Fill each jar with hot zacusca, then seal it tightly. Place the jars in a pot and add water up to near the rim of the jar. Boil the jars for 15 minutes to preserve them. This sterilization method ensures that the zacusca will have a longer shelf life.

Step 6: Cooling and Storing

After the boiling time has expired, carefully remove the jars from the water and wrap them in a towel to cool slowly. Let them cool completely, then store them in a cool, dark place.

Serving Suggestions

Eggplant and pepper zacusca is delicious served on a slice of toasted bread, alongside feta cheese or as a side dish on a charcuterie platter. You can also serve it with a summer salad, adding a touch of freshness to your meal.

Variations and Practical Tips

If you want to add a splash of flavor, you can include some chopped olives or even a bit of hot pepper to give it a spicy note. You can also experiment with different types of oil, such as olive oil, for a different taste.

Nutritional Benefits

This zacusca is rich in fiber, vitamins, and antioxidants, providing your body with essential nutrients. Eggplants are rich in antioxidants, while capia peppers provide a significant amount of vitamin C. Additionally, the added oil contributes to a healthy fat intake.

Frequently Asked Questions

- Can I use other vegetables? Yes, you can add zucchini or tomatoes to diversify the recipe.
- Can zacusca be frozen? Although it is recommended to preserve it, you can freeze zacusca, but the texture may be affected.
- How long can zacusca be kept? Under proper storage conditions, zacusca can last up to a year.

In conclusion, preparing this eggplant and pepper zacusca is a pleasant activity, perfect for bringing a touch of summer to chilly winter days. I invite you to try this recipe and share with your loved ones the joy of savoring a traditional dish, full of flavors and colors. Bon appétit!