Zacusca

When the aroma of roasted eggplants and peppers fills your kitchen, you know something special is simmering. Zacusca is a delicious roasted vegetable spread that embodies the essence of homemade comfort food. It takes about 2 hours to prepare, and its rich flavors develop beautifully as it cooks, making it worth every minute spent.

This recipe is perfect for a cozy gathering or as a delightful appetizer to impress your guests. Make it ahead of time and store it in the refrigerator, as the flavors intensify overnight, creating an even more delightful experience.

Why You’ll Love This Recipe

• The smoky flavor of roasted vegetables creates a unique depth.
• It’s versatile; enjoy it warm, cold, or as a dip.
• Simple preparation allows for an easy, mess-free cooking experience.
• Makes a generous batch, perfect for sharing or meal prep.

What You’ll Need

Gather your ingredients before starting to ensure a smooth cooking experience.

For the Roasting

• 5 eggplants/aubergines, washed and dried
• 5 red bell peppers, washed and dried

For the Sauce

• 2 brown onions, peeled and grated
• 2 cups passata (or tomato sauce), about 500 ml
• 2-3 tsp kosher salt
• 2 bay leaves
• 1 tsp ground black pepper

For Cooking

• 3/4 cup sunflower oil, about 180 ml (or another neutral oil)

Note: Use canola or vegetable oil if preferred.

Substitutions & Swaps

• Red bell peppers can be swapped with yellow or orange peppers.
• Sunflower oil may be replaced with olive oil for extra flavor.
• Passata can be substituted with canned crushed tomatoes.

How to Make It

Follow these steps for a delicious zacusca that’s sure to delight.

Roast the Vegetables

Wash and pat dry the eggplants and the peppers. Arrange them on a roasting pan lined with baking paper and pierce the eggplants with a knife or fork.

Bake the Vegetables

Place the eggplants and bell peppers in the preheated oven at 390°F (200°C). Bake for about 40 minutes for the bell peppers and 50-60 minutes for the eggplants.

Cool and Drain

Remove the vegetables from the oven and let them cool for about 10-15 minutes. Once cool enough to handle, scoop out the eggplant flesh into a colander to drain for 5 minutes.

Dice the Peppers and Eggplant

Peel and dice the roasted red peppers. After draining, dice the eggplant flesh.

Cook the Onions

Peel and grate the onions. In a large frying pan over medium-low heat, add the sunflower oil and grated onions. Fry for about 3 minutes until softened.

Sauté the Peppers

Add the diced bell peppers to the frying pan and continue sautéing with the onions for another 3 minutes, stirring occasionally.

Combine Ingredients

Incorporate the diced eggplant flesh, kosher salt, black pepper, bay leaves, and passata into the pan.

Simmer the Mixture

Cook on medium-low heat for about 40-45 minutes, stirring often, until thickened. For a thicker spread, simmer longer. For a quicker version, 25-30 minutes is also delicious.

Adjust Seasonings

Remove the bay leaves and taste the zacusca. Adjust with additional salt and black pepper as needed.

Serve

Serve the zacusca warm or cold as you prefer; it is generally tastier after being refrigerated overnight.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Warm on the stove over medium heat for 10-15 minutes.

Tips for Best Results

• Make sure to pierce the eggplants to allow steam to escape during roasting.
• Drain the eggplant thoroughly to avoid excess moisture in the final dish.
• Adjust cooking time based on desired thickness and consistency of the spread.

Serving Suggestions

• Serve as a dip with crusty bread or pita chips.
• Pair with cheese and crackers for a delightful appetizer.
• Use as a spread on sandwiches or wraps for added flavor.