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Zacusca: A Savory Delight

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A hearty and flavorful eggplant spread made with roasted vegetables and spices, perfect for spreading on bread or as a dip.

Ingredients

Scale
  • 5 eggplants (1.7 kg or 3.7 lb)
  • 5 red bell peppers (1.1 kg or 2.4 lb)
  • 2 brown onions (250 grams or 0.5 lb)
  • 2 cups passata (or tomato sauce)
  • 2–3 tsp kosher salt
  • 2 bay leaves
  • 1 tsp ground black pepper
  • 3/4 cup sunflower oil (or other neutral-tasting oil)

Instructions

  1. Wash and pat dry your eggplants and bell peppers. Arrange them on the lined roasting pan.
  2. Pierce each eggplant multiple times with a knife or fork.
  3. Place the pan in your preheated oven, roasting the bell peppers for approximately 40 minutes and the eggplants for 50-60 minutes.
  4. Once they’re through roasting, remove them from the oven and allow them to cool for 10-15 minutes.
  5. Scoop out the flesh from the eggplants, letting it sit in a colander for about 5 minutes to drain.
  6. Peel and dice the roasted red peppers once they cool down.
  7. Using a box grater or food processor, peel and grate the onions.
  8. Heat the oil in a large frying pan over medium-low heat. Add the grated onions and sauté for about 3 minutes.
  9. Mix in the diced peppers and continue cooking for another 3 minutes.
  10. Add the diced eggplant, kosher salt, black pepper, bay leaves, and passata to the mixture.
  11. Cook over medium-low heat until thickened, approximately 40-45 minutes, stirring frequently to prevent sticking.
  12. Remove the bay leaves, taste the dish, and adjust seasonings to your preference.

Notes

Allow the eggplant and peppers to cool adequately before handling to make peeling easier. Keep stirring to prevent sticking.

Nutrition

Find it online: https://sousviderecipe.com/zacusca-a-savory-delight/