Zacusca recipe

Zacusca vegetable spread recipe by Dorina

Here is the composition of our homemade Zacusca de vinete (eggplant) recipe.

– 12 kg eggplants

– 6 kg of “Gogosari” peppers rather collected with a thick and sweet pulpit

– 2 kg of more elongated “kapia” peppers

– 1 kg onions

– 1.5 kg of tomato stock

– About 1 liter of oil, part to brown the onions, the rest to incorporate into the whole during cooking

– bay leaves, salt and pepper (rather in grain)

For this Zacusca Recipe, it is a rather greedy “portion”, but even if it means working, you might as well do it only once.

You can modulate the quantities in proportion to the number of jars you want to make. This recipe is for about 50 jars of 250 gr.

Preparation:

Eggplants cooked on embers or on a metal plate on the stove indoors, must be peeled when they are hot, so that their flesh remains white, the cooked peppers are put with salt in a covered pan.

Then you can remove the skin and seeds. The eggplant juice is thrown away, but the pepper juice gives a good taste, the tomatoes are prepared like a coulis.

We put the chopped onions in oil with the bay leaves and a little pepper (I always put peppercorns), I add a little water and let it cook until the water evaporates.

Then, add the diced peppers, chopped aubergines (with a wooden knife) and the tomato coulis. They are left to boil together for half an hour, or 45 minutes. Not very hot!

We put the Zacusca in jars kept warm on the edge of the stove, or in the microwave oven, close them well and put them in a bain-marie for ¼ hour to sterilize them. Finally, we put them in a basket on blankets, we cover them with other blankets, so that they cool slowly.

You can add mushrooms to this recipe, or beans in seeds, white autumn beans.

Soon here a video of the complete preparation!

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We hope you enjoyed our zacusca vegetable spread recipe.

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