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Zacusca with eggplant

Zacusca with eggplant


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Bake the peppers and aubergines. Put them in a large bowl and clean. They drain.

Clean the onion and put it in water.

We pass the pepper and eggplant through the robot (that's how I did it!). We also chop the onion.

Heat the oil in a saucepan or pot. When it is ready, add the onion. When the onion softens and acquires a translucent appearance, add the eggplant and peppers. We mix. From time to time because we risk sticking. Season with salt and pepper, put a few bay leaves (which we remove at the end). When the vegetables have boiled well and the zacusca "binds" (the oil starts to rise), add the tomato paste and mix. Because we like it a little to sweet, we also add sugar to taste. something else.

Let the composition boil well and when it is ready, turn off the heat. Put the zacusca hot in jars, put the lids and bake the zacusca in the stove oven for another 10-15 minutes. Let the zacusca cool in the oven.


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