Eggplant zacusca
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According to Clementine's recipe, with some changes ... :)
- 10 kg eggplant - 3.8 kg ripe and drained
- 5 kg capsicum + 2 kg yellow bell pepper.
- 1 kg of tomato paste
- 2 kg of onion
- 1.8 l of oil
- salt
- peppercorns
- Bay leaves
Servings: 22
Preparation time: less than 120 minutes
RECIPE PREPARATION Eggplant zacusca:
For starters, cook the eggplant and peppers. Then we clean them and let them drain overnight. After this operation, they are passed through a large sieve. Peel an onion and cut it into cubes. Place the bacon on the fire, let it heat up and add the oil. After the oil has heated up, add the onion and salt to taste, leave it to harden until it softens and becomes glassy. Then add chopped onions and peppers, stirring often for about 1 hour. Then add the tomato paste. Leave it on the fire until the oil comes to the surface. Extinguish the fire and put in sterilized jars. Pour hot oil over each jar and cover. Then boil in a water bath. It is stored in the pantry.
Good appetite!
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I did not use pepper and bay leaves.
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