Eggplant zacusca is not missing from the housewife’s pantry. Autumn is the best time to do this ready. Here is a simple recipe that you can prepare without fail.
In the article:
Mashed vegetables. Ingredient for eggplant zacusca
25 bell peppers
1 kg onion
10 large eggplants
1 kg carrots
2 kg tomatoes
1 liter of oil
1 teaspoon pepper
2 beans enibahar
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Mashed vegetables. How to prepare eggplant zacusca
Bake donuts, peppers and eggplant. Peel a squash, grate it and squeeze the juice.
Mashed vegetables. Meanwhile, finely chop the onion and cook over low heat in oil. When it becomes translucent, add the grated carrots on the small grater and let the vegetables simmer for 10 minutes.
Meanwhile, finely chop the donuts, peppers, tomatoes and eggplant.
Put all the ingredients in the enameled saucepan and let the zacusca simmer, stirring occasionally. Add salt to taste.
When it has cooled well, pour the hot zacusca into the jar and close the lid tightly. Instead of the lid, the jars can be tied with cellophane to the mouth. Then put the jars in the hot oven, without fire, for up to two days.