Vegetable and fruit spread

Vegetable and fruit zacusca is a delicious and versatile dish, perfect for enjoying on toasted bread or as a side dish at any meal. This recipe combines vegetables with fruits, bringing a unique taste and unmistakable aroma. Zacusca is not just a simple preserve, but a colorful and flavorful culinary experience that will transport you to cherished memories spent around the table with loved ones.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: Approximately 10 jars of 400g

Ingredients:
- 5 kg eggplants
- 1 kg carrots
- 1 kg zucchini
- 2 kg tomatoes
- 1 kg onions
- 2 cups of oil
- 1 cup of tomato paste
- 1 kg red bell peppers
- 4 large firm pears
- 4 large apples (preferably tart varieties)
- 1 tablespoon of salt
- 1 teaspoon of pepper

Before starting, let’s discuss the ingredients used. Eggplants are rich in antioxidants and fiber, carrots provide a significant amount of beta-carotene, while red bell peppers are full of vitamin C. Zucchini and tomatoes complete this recipe, offering a fresh taste and fine texture. The added fruits, such as pears and apples, bring a touch of sweetness that perfectly balances the acidity of the tomatoes.

Step by step:

1. Prepare the vegetables: Start by peeling the eggplants, carrots, zucchini, and onions. Chop the onion finely, grate the carrot and zucchini using a large grater. Roast the eggplants on a grill or in the oven until they become soft and the skin easily comes off. Once cooled, peel them and let them drain well.

2. Sauté the vegetables: In a large pot, heat the two cups of oil. Add the chopped onion and sauté over medium heat until it becomes translucent, about 5-7 minutes. Then, add the grated carrot and zucchini, stirring frequently to avoid burning.

3. Add the peppers and tomatoes: The roasted and peeled red bell peppers should be puréed with a blender or food processor. Add this purée to the pot with the vegetables, along with the puréed tomatoes. Mix everything well to combine the flavors.

4. Season: Add the salt, pepper, and tomato paste. Mix well to ensure even seasoning. Now is the time to add the apples and pears, peeled and grated. The sweetness of these fruits will provide a pleasant contrast to the vegetables.

5. Cook the zacusca: Add the roasted, peeled, and puréed eggplants to the mixture in the pot. Pour in a cup of water and let the dish simmer over low heat, covered, for about 2 hours. Stir occasionally to prevent sticking. The zacusca is ready when the oil rises to the surface and the mixture has thickened.

6. Preserving: Sterilize the jars before filling them. Place the hot zacusca into clean jars, filling them to the rim. Boil the jars for 30 minutes from the moment the water starts to boil. Cover them with a blanket to cool slowly.

7. Storage: Once completely cooled, store the jars in a pantry, in a cool, dark place. Zacusca will keep well for several months.

Practical tips:
- You can also use other vegetables, such as pumpkin or parsley for a more complex taste.
- Replace apples with peaches or apricots for a fruitier version.
- If you like a spicier taste, you can add hot peppers or paprika.

Complementary recipes:
- Serve vegetable and fruit zacusca alongside fresh cottage cheese or goat cheese on slices of toasted bread.
- A dollop of yogurt or sour cream alongside zacusca can make a delicious combination.
- A summer salad with tomatoes, cucumbers, and feta cheese perfectly complements the meal.

Nutritional benefits:
This zacusca is an excellent source of vitamins and minerals, being rich in antioxidants, fiber, and essential nutrients. It is perfect for a healthy diet and can be included in vegetarian meals.

Recipe history:
Zacusca is a traditional recipe, long appreciated for its ability to preserve garden vegetables for winter. This recipe has evolved over time, with each housewife having her own secret that she keeps sacred. Zacusca is more than just a dish; it is an expression of creativity and the desire to bring a touch of summer into the cold winter days.

Frequently asked questions:
- Can I replace some vegetables? Yes, you can experiment with other vegetables, such as green bell pepper or even mushrooms.
- Can zacusca be frozen? While it is recommended to preserve it in jars, zacusca can also be frozen, but the texture will be slightly different.
- How long does it keep in the pantry? If preserved correctly, zacusca keeps well for 6-12 months.

This vegetable and fruit zacusca is not only a delicious dish but also a way to bring the family together. Enjoy every spoonful and share the joy of cooking with your loved ones!