Zacusca

Eggplant and Bell Pepper Zacusca Recipe

Zacusca is a traditional dish, full of flavor and taste, that brings a touch of summer to the winter table. This dish, rich in slowly cooked vegetables, has become a symbol of the joy of preserving the earth's harvest. In this recipe, I will guide you step by step to prepare a delicious eggplant and bell pepper zacusca, perfect for enjoying on toasted bread or alongside a good cheese.

Preparation time: 30 minutes
Cooking time: 2-3 hours
Total time: 3-3.5 hours
Number of servings: about 10 jars of 400-500 g

Ingredients:
- 2.5 kg eggplants
- 2.5 kg bell peppers (or sweet peppers and/or pimentos)
- 300 g carrots (about 3-4 pieces)
- 1 kg red onion
- 700 ml olive oil
- 700 ml tomato passata (homemade or store-bought)
- Coarse salt, to taste
- Pepper, to taste
- (Optional) Bay leaves

Step 1: Preparing the vegetables
First, roast the eggplants and bell peppers. Preheat the oven to 200°C. Place the eggplants and bell peppers on a baking tray and roast them for about 30-40 minutes, turning them on all sides until the skin turns black and the vegetables are soft. This step is essential to intensify the flavors of the vegetables.

Once roasted, remove the vegetables from the oven and cover them with a damp towel or plastic wrap. This will help with easy peeling once they cool down.

Step 2: Peeling the vegetables
After they have cooled, peel the eggplants and bell peppers. The bell peppers should be cut into small pieces, and the eggplants should be finely chopped using a cutting board. It is important to drain excess water from the vegetables to avoid a watery zacusca.

Step 3: Preparing the zacusca base
Peel the carrots and grate them with a fine grater. Also, finely chop the onion. In a heavy-bottomed pot, add the olive oil and onion. Cook over medium heat for 10-15 minutes until the onion becomes translucent and soft.

Add the grated carrots and continue to cook for another 15-20 minutes, stirring occasionally.

Step 4: Adding the vegetables and passata
Once the carrots have softened, add the tomato passata. Let it simmer for about 5 minutes, then add the chopped bell peppers. Mix well and let it simmer for 10 minutes.

Now it’s time to add the eggplants to the pot. Stir and let the zacusca simmer on low heat, covered, for 2-3 hours. It is important to stir frequently to prevent sticking.

Step 5: Seasoning and sterilizing the jars
During the simmering process, adjust the taste with salt and pepper, to your liking. If you want an extra flavor, add bay leaves.

During this time, sterilize the jars and lids. Preheat the oven to 100°C and place the empty jars on a tray. Leave them for 10 minutes, then turn off the oven and let them cool inside.

Step 6: Bottling the zacusca
When the zacusca is ready and the oil rises to the surface, it’s time to put it into jars. Using a spatula, fill each jar, making sure to leave a layer of oil on top to prevent oxidation. Screw on the lids, ensuring they are well sealed.

Step 7: Cooling and storing
Place the filled jars in a wool blanket to cool slowly. This will help preserve the flavors and ensure better conservation. Once completely cooled, store the jars in a pantry, in a dark and cool place.

Practical tips:
1. Enhance the flavor: Add some chopped olives or capers for a more intense taste.
2. Spicy version: If you prefer a spicier zacusca, add finely chopped hot peppers.
3. Serving: Zacusca is perfect served on slices of toasted bread, but it can also be combined with feta cheese or served as an appetizer at a festive meal.
4. Drinks: A cold pale beer or a dry white wine pairs excellently with zacusca, providing a pleasant contrast.

Nutritional values (per 100 g serving):
- Calories: 150
- Fat: 12 g
- Carbohydrates: 10 g
- Protein: 2 g
- Fiber: 3 g

Frequently asked questions:
1. Can I use frozen vegetables? Yes, but the taste won’t be as intense as with fresh vegetables.
2. Can zacusca be frozen? Yes, but make sure to place it in airtight containers to prevent freezer burn.
3. How long does it last? Well-preserved zacusca can last up to a year in the pantry.

This eggplant and bell pepper zacusca recipe is perfect for enjoying during the winter, bringing with it pleasant memories from warm summer days. I hope I have inspired you to start cooking and to add this delicious dish to your menu! Buon appetito!