Zacusca

What Goes With It

• Crusty bread
• Raw onion
• Feta
• Palinca

Making Zacusca, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 430°F. Roast the aubergines and peppers whole on trays for 40 minutes until blackened and soft. Cool in a covered bowl.

   Mark done Start 40 min timer

2. Peel and chop the vegetables finely, draining off any bitter juice.

   Mark done

3. While the vegetables roast, soften the onions in the oil for 10 minutes. Add the purée and cook for 5 minutes.

   Mark done Start 10 min timer

4. Add the vegetables, tomatoes, bay, salt, pepper and sugar and cook over very low heat for 90 minutes, stirring every 10 minutes.

   Mark done Start 90 min timer

5. Cool and store in clean jars under a layer of oil.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

A Few Notes

Roast until the skins are black.

Drain the bitter juice.

Stir often so the base does not catch.

Leftovers

Keeps for 4 days in the fridge under a layer of oil; freeze it for longer keeping.

Zacusca Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.