Zacusca

Eggplant Zacusca – A Successful Recipe with Flavorful Memories

Zacusca is a traditional recipe that has passed through generations, gathering the summer's delights to enchant us in winter. It is a perfect dish for autumn days when vegetables are at their peak flavor, and we can enjoy every spoonful full of aroma. Throughout this guide, I will share with you my recipe for eggplant zacusca, made on a day full of good cheer, with the help of my family. Let’s discover together how to make 20 jars of 250 g of delicious zacusca!

Preparation time: 1 hour
Conservation time: 10 minutes
Number of servings: 20 jars

Ingredients:
- 6 kg eggplants
- 3 kg kapia peppers
- 3 kg bell peppers
- 1.5 kg onions
- 1 l sunflower oil (or olive oil for a more intense flavor)
- Salt (to taste)
- Pepper (to taste)
- Bay leaves (2-3 leaves)
- Tomato paste (1-2 cups, depending on preferences)

Step 1: Preparing the ingredients
First, make sure you have all the ingredients at hand. Wash the eggplants, peppers, and onions. It is essential to use fresh, high-quality vegetables to achieve a zacusca with a rich taste and perfect texture. If you have the chance, choose vegetables from the market, where you will find the best seasonal products.

Step 2: Roasting the eggplants
Roasting the eggplants is a crucial step in preparing zacusca. This process will give them that smoky flavor and unmistakable aroma. Preheat the oven to 200°C, place the eggplants on a tray, and let them roast for about 30-40 minutes, turning them occasionally for even cooking. Once roasted, let them cool slightly, then carefully peel them and let them drain in a sieve to remove excess water.

Step 3: Chopping the vegetables
Meanwhile, finely chop the onions and process the peppers through a meat grinder. If you have a food processor, it can make the job much easier. Make sure the peppers are not too watery; otherwise, the zacusca will turn out too runny.

Step 4: Cooking
In a large cast-iron pot or cauldron, add the oil and sauté the onions until they become translucent. It is important to stir constantly to prevent them from sticking. Once the onions are ready, add the chopped peppers and mix well. Let the vegetables simmer together for about 15-20 minutes, stirring occasionally.

Step 5: Adding the eggplants and spices
Now it’s time to add the peeled and drained eggplants. Mix well so that all the ingredients combine perfectly. Finally, add the salt, pepper, tomato paste, and bay leaves. Let the zacusca simmer on low heat for about 30 minutes, stirring constantly. A tip: the oil will rise to the surface when the zacusca is ready, a sign that you have a perfect result!

Step 6: Preservation
Once the zacusca is ready, prepare the jars. It is important to sterilize them before filling. Fill the jars with hot zacusca, seal them tightly, and place them in a pot of water to sterilize. Let them boil for 10 minutes after the water has started boiling. After that, remove the jars and place them lid down on a towel, covering them with a blanket to cool slowly.

Step 7: Enjoy
After they have cooled, store the jars in a pantry or in moderate heat. Your zacusca is now ready to be enjoyed on a slice of fresh bread, alongside a slice of cheese, or as a side dish for a roast. It also pairs wonderfully with a shot of plum brandy or a refreshing white wine.

Useful tips:
- If you want to experiment, you can also add other vegetables, such as carrots or zucchini, to diversify the flavor.
- Zacusca can also be stored in the freezer, so you always have a portion of this delicacy on hand.
- For a more intense flavor, let the zacusca sit for a few days before consuming; the flavors will blend beautifully during this time.

Calories and nutritional benefits:
Eggplant zacusca is a healthy dish, rich in fiber and vitamins, with a moderate calorie content. A serving of 250 g contains approximately 150-200 calories, depending on the amount of oil used. It is an excellent choice for those looking to add vegetables to their diet, benefiting from the antioxidant and anti-inflammatory properties of eggplants, peppers, and onions.

Frequently asked questions:
1. Can I use frozen eggplants?
- Although it is preferable to use fresh eggplants, frozen eggplants can be used in their absence, but the final texture will be different.

2. How do I know when the zacusca is ready?
- The oil will rise to the surface, and the zacusca will have a vibrant color, and the aroma will be enticing.

3. Can I use other types of oil?
- Yes, you can use olive oil for a more intense flavor, but make sure it is good quality oil.

I hope this recipe brings you joy in the kitchen and in your heart, just as it has brought me. Eggplant zacusca is more than just a dish; it is a memory of days spent with loved ones, a tradition that continues to unite us and bring smiles to our faces. So let’s get to work and bring the flavor of summer into our pantry!