Eggplant spread with mushrooms

Eggplant and Mushroom Zacusca is more than just a simple recipe; it is a journey back in time, evoking warm memories from childhood when the enticing smell of roasted vegetables filled the air and gathered us all around the table. This zacusca recipe is one of my favorites and will surely become one of yours too! Get ready to discover a delicious recipe that will bring the summer sun into every jar, ready to be enjoyed on toasted bread or alongside a portion of cheese.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Total time: 2 hours
Servings: 8 jars of 400g each

Ingredients
- 4 large roasted eggplants
- 5 large roasted bell peppers
- 4 raw sweet peppers
- 1 kg onion
- 500 g mushrooms
- 4 tablespoons tomato paste
- 1 Maggi cube
- Salt, pepper, paprika to taste
- 1 bay leaf
- 14-15 peppercorns
- 500 ml oil
- 10 cloves of garlic
- 1 bunch of parsley

Preparation of Zacusca

Step 1: Preparing the Ingredients
Start by peeling and finely chopping the onion. This is the base of the flavors in zacusca, so make sure it is well chopped. You can use a good knife or even a food processor to do this quickly and efficiently. Chop the bell peppers and sweet peppers into small cubes.

Step 2: Sautéing the Onion
In a large pot, add 300 ml of oil and let it heat up. Add the chopped onion along with a pinch of salt. Cook over medium heat, stirring occasionally, until the onion becomes golden and translucent. This step will take about 10-15 minutes. The smell of sautéed onion will already fill the kitchen, preparing you for the magic that follows.

Step 3: Adding the Vegetables
Once the onion is ready, add the chopped bell peppers and sweet peppers, along with the peppercorns and bay leaf. Let the mixture sauté for about 30 minutes, stirring occasionally. I recommend covering the pot to retain the aroma and moisture.

Step 4: The Eggplants
Meanwhile, prepare the eggplants. If you haven't roasted them beforehand, roast them on a grill or in the oven until they soften. After they cool down, peel them and chop them into cubes. Add the eggplants to the pot with the sautéed vegetables and let them sauté for another 10 minutes.

Step 5: Boiling
After the eggplants have softened, start adding a little water to help with the boiling. Let the zacusca simmer over low heat for 50-60 minutes, stirring occasionally to prevent sticking.

Step 6: The Onion and Tomato Paste
Meanwhile, heat 100 ml of oil in another pan. Add the two finely chopped onions and sauté them over low heat, adding a little water to soften them. When the onion becomes golden, add the tomato paste and cook for another 5 minutes, until the flavors combine.

Step 7: The Mushrooms
Wash the mushrooms and chop them coarsely. In another pan, add 100 ml of oil and sauté the mushrooms with a little salt until they soften. Drain the excess water and add them to the pot with the zacusca.

Step 8: Finalizing the Zacusca
Once all the ingredients are combined, add the crushed garlic, the Maggi cube, and the spices to taste. Let the zacusca simmer for another 10-20 minutes to blend the flavors. Finally, add the finely chopped parsley.

Step 9: Preserving
After the zacusca has cooled slightly, pour it into sterilized jars. Seal them well with foil and lids, then place them in a water bath for 10 minutes to ensure perfect preservation.

Practical Tips
- Eggplants: Make sure to use roasted eggplants, as they have a more intense flavor. If you have time, let them drain a little before using to remove excess water.
- Mushrooms: You can use fresh or canned mushrooms, but fresh ones provide better flavor.
- Spices: Adjust the spices to your preferences. Zacusca can be made spicier by adding chopped hot peppers or sweeter by adding a little sugar.
- Serving: Zacusca is delicious on a slice of toasted bread alongside goat cheese or a fresh green salad.

Nutritional Benefits
Eggplant and Mushroom Zacusca is an excellent choice for a balanced diet. It is rich in antioxidants, vitamins, and minerals due to the vegetables used. Eggplants are known for their fiber content, which helps maintain digestive health, while mushrooms add protein and B vitamins.

Calories
A serving of zacusca (approximately 100g) has about 150 calories, depending on the oil used and the amount of vegetables. It is a nutritious and delicious choice, perfect for any meal.

Frequently Asked Questions
- Can I use frozen vegetables?: Yes, frozen vegetables can be used, but the taste will be slightly different. Make sure to thaw and drain them well before use.
- How can I store zacusca?: Zacusca stores well at room temperature, but once opened, it must be refrigerated and consumed within 1-2 weeks.
- What other recipes can I try?: Besides eggplant and mushroom zacusca, try making bean zacusca or pepper zacusca. It also pairs very well with a summer salad or a cheese tart.

The pleasant memories and enticing aromas of eggplant and mushroom zacusca will turn every meal into a true celebration. So, embrace this recipe, experiment with the ingredients, and enjoy the final result! Bon appétit!