Eggplant Caviar

Eggplant zacusca – a traditional delicacy, full of flavor and history

When we think of recipes that remind us of warm summer days and family meals, eggplant zacusca is among those dishes that warm our souls. It is a simple yet flavorful recipe that combines roasted eggplants with peppers and tomatoes, resulting in a delicious paste that can be enjoyed on toasted bread or as a side dish. Over time, each family has added a personal touch to this recipe, making every zacusca unique.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12 jars of 370 ml

Ingredients

- 2 kg eggplants
- 1.7 kg bell peppers
- 1.6 kg yellow and orange peppers
- 750 g onions
- 1 kg garden tomatoes
- 2 tablespoons tomato paste
- 250 ml oil
- salt (to taste)
- peppercorns (3-4 pieces)
- 3-4 bay leaves

Step by step for a perfect zacusca

Step 1: Preparing the vegetables

1. Start by roasting the eggplants. Preheat the oven to 200 degrees Celsius or roast the eggplants on a grill. Roast them on all sides until the skin turns black and the eggplants are soft.
2. After removing them from the oven, let them cool slightly, then peel them and place them in a colander to drain.
3. Roast the bell peppers and yellow beans, then place them in a pot, sprinkle with salt, and cover. Let them cool, then peel, remove the stems and seeds, keeping the juice released.

Step 2: Preparing the onions and tomatoes

1. In a pot, bring water to a boil and add the peeled onions. Let it boil for 3-4 minutes.
2. After boiling, drain the onions and let them cool.
3. Blanch the tomatoes in hot water for a few minutes, then peel them.

Step 3: Grinding the ingredients

1. Use a food processor to grind the onions, tomatoes, bell peppers, and eggplants. Do this one at a time and store each ingredient in a separate bowl.

Step 4: Cooking the zacusca

1. In a cast iron pot, heat the oil over medium heat.
2. Add the chopped onions and sauté for 10-15 minutes, stirring constantly to prevent sticking.
3. Add the chopped peppers along with the reserved juice and let it boil until the liquid reduces significantly.
4. Include the chopped tomatoes and let it boil for 20-30 minutes, stirring occasionally.
5. Finally, add the eggplants and mix well. When the zacusca starts to thicken and the oil separates, add salt to taste, peppercorns, torn bay leaves, and tomato paste. Let it boil for another 5 minutes, stirring frequently.

Step 5: Preserving the zacusca

1. Let the zacusca cool slightly. Fill the jars, leaving about 1 cm of space at the top. Screw the lids on tightly.
2. Place the jars in a pot, adding cold water up to 3/4 of the height of the jars. Cover with a towel and sterilize on the stove.
3. From the moment the water starts to boil, let the jars cook for 35 minutes.
4. Turn off the heat, remove the jars, and wrap them in a blanket until the next day. Once completely cooled, label the jars and store them in a cool place.

Practical tips

- Eggplants: Choose fresh, medium-sized eggplants with smooth skin. Roasting them on the grill will give them a delicious smoky flavor.
- Peppers: Use peppers of different colors to achieve a vibrant zacusca. Yellow and orange peppers are sweeter and will enhance the final flavor.
- Cooking technique: Use a cast iron pot or cauldron to achieve a uniform texture and rich flavor.
- Preservation: Ensure that the jars are completely sterilized to prevent bacterial growth.

Variations and serving suggestions

- Add olives or herbs like basil for a unique flavor.
- Serve zacusca on slices of fresh or toasted bread, alongside a creamy cheese or a green salad for a perfect appetizer.
- It can be used as a filling for sandwiches or as an ingredient in various wrap dishes.

Nutritional benefits

Eggplant zacusca is an excellent source of vitamins and minerals, due to the fresh vegetables used. Eggplants are rich in fiber, which aids digestion, while peppers and tomatoes provide significant amounts of antioxidants and vitamin C.

Frequently asked questions

1. How can I adjust the recipe to my taste?
You can experiment with different types of peppers or add a bit of garlic for a more intense flavor.

2. How long can zacusca be stored?
If properly sterilized, zacusca can be kept for up to a year under optimal conditions.

3. What drinks pair well with zacusca?
A refreshing drink, such as a dry white wine or fresh lemonade, pairs perfectly with zacusca.

In conclusion, eggplant zacusca is not just a dish, but a culinary experience that brings family and friends together. Don't forget to add a personal touch to the recipe and enjoy every moment spent in the kitchen. Enjoy your meal!