Zucchini and Eggplant Spread

Zucchini and Eggplant Spread: A Summer Delicacy

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 12 jars of 400 ml

If you are looking for a delicious recipe that brings back memories of a summer full of flavors, zucchini and eggplant spread is the perfect choice. This savory dish combines seasonal vegetables to create a tasty paste that can be enjoyed on a slice of fresh bread or as a side dish alongside a main course.

A bit of history: Spread is a traditional dish, cherished in many cultures, originating from the practice of preserving summer vegetables for winter. This recipe not only allows you to enjoy the taste of fresh vegetables, but also helps you create beautiful memories in your kitchen.

Ingredients:
- 2 large zucchinis
- 6-7 medium eggplants
- 1 kg yellow bell peppers
- 2 kg red bell peppers
- 1 kg onions
- 400 ml oil (preferably sunflower or olive)
- 800 ml tomato paste or purée
- Coarse salt (to taste)
- Pepper (to taste)
- 6 bay leaves
- 1 head of garlic
- 1-2 hot peppers (optional, for a touch of spice)

Step by step:

1. Preparing the vegetables: Start by roasting the eggplants and bell peppers. You can do this either on a grill or in the oven at medium temperature. Roast until the skin turns black and peels off easily, and the flesh becomes soft. After roasting, let them cool slightly, then peel and chop finely.

2. Chopping the vegetables: Cut the bell peppers and onions into larger pieces. This will help release the flavors when you sauté them. The peeled zucchinis should be grated or finely chopped.

3. Sautéing the vegetables: In a large skillet, heat 200 ml of oil and add the bell peppers and roasted peppers. Let them sauté on low heat, stirring occasionally to prevent sticking. In another skillet, sauté the onions in 200 ml of oil until they become translucent.

4. Combining the ingredients: After about an hour, when the vegetables have taken on a nice color and are soft, add them to a large pot along with the chopped zucchinis and eggplants. Make sure to mix well to combine all the flavors.

5. Heating and seasoning: Let the mixture sauté on low heat for about an hour. It is important to monitor the pot and stir occasionally to prevent sticking. Once the vegetables are well cooked, add the seasonings: salt, pepper, chopped garlic, and bay leaves.

6. Adding the purée: Finally, add the tomato paste or purée and let everything simmer for a few minutes. This step will intensify the flavor of your spread.

7. Preserving: Once the spread is well combined and flavorful, remove it from the heat. Place the hot spread into sterilized jars, seal them well, and place them in a preheated oven at 180 degrees for one hour. This will help preserve it for the long term. Let the jars cool in the oven until the next day, then store them in the pantry.

Practical tips:
- Use fresh, seasonal vegetables for the best flavor.
- You can add other vegetables, such as carrots or celery, to diversify the flavor of the spread.
- If you prefer a smoother texture, you can blend the spread with a blender after it has cooled.
- Zucchini and eggplant spread keeps well in jars, but it also makes an excellent gift for loved ones.

Frequently asked questions:
- How long does the spread last? Properly prepared spread can be stored in the pantry for about 6 months.
- Can I use other types of oil? Yes, you can use olive oil for a more aromatic flavor, but sunflower oil is lighter and less expensive.
- Is the spread healthy? This spread is rich in vegetables, vitamins, and antioxidants, making it a healthy choice for a balanced diet.

Serving:
Zucchini and eggplant spread can be enjoyed on toasted bread, alongside fresh cheese, or as a side dish to meat dishes. You can pair it with a green salad or a refreshing drink, such as mint tea or a dry white wine.

Variations:
- Spicy spread: If you like spicy food, add a few hot peppers to the mixture.
- Olive spread: Add some chopped black or green olives to bring a Mediterranean flavor to your recipe.

This zucchini and eggplant spread recipe is not only a great way to preserve vegetables, but also an opportunity to create special moments around the table. Enjoy every step of cooking and every bite of this delicacy!