Eggplant spread

Eggplant zacusca - a classic recipe, full of flavor, perfect for enjoying during the winter. This delicacy is not only a way to preserve seasonal vegetables but also a true feast for the taste buds, loved by everyone. Whether you serve it on a slice of fresh bread or as a side dish for various meals, eggplant zacusca is a versatile dish that will delight your palate.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 10

Ingredients:
- 5 kg eggplants
- 3 kg bell peppers
- 3 kg kapia peppers
- 3 kg onions
- 2 kg tomatoes or 1.5 kg tomato paste
- 1.5 l oil
- Peppercorns
- Bay leaves
- Salt to taste

Preparation:

1. Preparing the ingredients:
Start by peeling the onions. You can chop them by hand or, for a quicker process, use a food processor. Make sure the onions are finely chopped for even cooking.

2. Roasting the vegetables:
The eggplants and kapia peppers should be roasted on a stove or grill. This step adds a delicious flavor to your zacusca. Roast them until the skin turns black and slightly crispy. Once cooled, peel off the skin and chop them finely. If you prefer, you can leave the bell pepper unroasted for added texture. I recommend trying both options to discover which you like more.

3. Preparing the base:
In a large pot, add the oil and chopped onions. Place the pot on low heat and let it simmer for 20 to 30 minutes, stirring occasionally to prevent burning. The onions should become translucent and soft, releasing their flavors.

4. Adding the vegetables:
After the onions are sautéed, add the seeded and finely chopped bell pepper. Allow the mixture to simmer for another 15-20 minutes. Then, add the chopped tomatoes or tomato paste. This combination will add a note of freshness and acidity to your zacusca.

5. Finalizing the composition:
Meanwhile, peel the kapia peppers and remove the seeds, then chop them finely. Add them to the pot, followed by the chopped eggplants. Season with salt to taste, add the peppercorns and bay leaves. It's important to remember how many leaves you've added, as they will need to be removed before sealing the jars.

6. Final cooking:
Let everything simmer on low heat, stirring frequently, until the oil rises to the surface. This is the sign that your zacusca is almost ready! You can adjust the salt and spices according to your preferences.

7. Preserving:
Once the zacusca is ready, turn off the heat and fill sterilized jars with the hot zacusca. Place the jars in a pot, cover them with water, and steam them for 45 minutes. This process will ensure proper preservation. You can choose to let them cool in the water or take them out and cover them with a blanket for a slow cool.

8. Storing:
After the jars have completely cooled, store them in a cellar or a cool place. Eggplant zacusca has a long shelf life, but it is so delicious that it certainly won't last long!

Practical tips:
- Choose well-ripened eggplants with smooth skin. Buy vegetables from the market to ensure they're fresh.
- Play with flavors! Add herbs like basil or oregano for a personalized touch.
- You can add a splash of vinegar for a tangy taste if you like.

Combine eggplant zacusca with a slice of toasted bread and a glass of dry white wine, and your meal will become a true celebration! It is also delicious alongside cottage cheese or as a side for roasted meats.

Frequently asked questions:
1. Can zacusca be frozen?
Answer: Yes, zacusca can be frozen, but it is recommended to consume it fresh to enjoy its authentic taste.

2. What is the best way to sterilize jars?
Answer: You can sterilize jars either in the oven at 120 degrees Celsius for 15-20 minutes or by boiling in water for 10-15 minutes.

3. Can I use other vegetables?
Answer: Sure! You can experiment with carrots, zucchini, or other vegetables, depending on your preferences.

Nutritional benefits:
Eggplant zacusca is rich in vitamins and antioxidants, low in calories, making it an excellent choice for a balanced diet. Eggplants are a good source of fiber, which aids digestion, and kapia peppers are high in vitamin C.

This eggplant zacusca recipe is not just a way to preserve seasonal vegetables but also an opportunity to share wonderful moments with family and friends. Try this simple and quick recipe and enjoy the authentic taste of winter!