I really like eggplant and pepper dishes, but eggplant zacusca is also preferred in everyone's forehead.
I had a few unsuccessful attempts to buy it, I also prepared various variants, but the "queen" of all the eggplant zacusca was still being tested. Last year I had time to do all the steps (I gathered advice along the way from various housewives), to play with the ingredients, with the preservation, and passed the test over the winter - no jar exploded, did not change taste, and this without aspirin!
I say that this variant is the most exemplary, perfect, although a little more complicated and longer, but if you organize yourself correctly, you will enjoy the process and the results. Before you actually start the final mixing of the ingredients, do the following, even shared on various days off:
- Bake the eggplants on the plate (old pan or oven), clean them, drain them well and if you don't make them in 1-2 days, freeze them.
- So are peppers with donuts - baked, sprinkled with salt, left under the lid and clean well of skin and seeds. Freeze them as well if you do not prepare zacusca in 1-2 days.
- Then from the tomato broth prepared for winter, set aside, in the refrigerator, 3 liters for the zacusca. If you don't make broth, pass about 3 kg of tomatoes through the mincer or robot and use them in the zacusca.
After you have made the above, start the recipe, and I guarantee that you will have a grade 20 eggplant zacusca! Tasty, aromatic, dense, perfect even for the most capricious zacusca lovers :)