Because they do not have storage space, the preparations for the winter are limited only to what they can put in the freezer, not even the very big one.
But I have cravings. :)) Especially an eggplant zacusca . So it happened the other day, I really wanted zacusca . I didn't have donuts, but I gave them first. :)) I said it works without it. And I put some mushrooms to improve its taste.
I had such a simple papaya with bread. I told the kids it was pasta sauce. :)) I boiled some fusilli in salted water, drained them and mixed them with mushroom zacusca . They did very well. Hi hi…
- 2 large onions
- 4 eggplants
- 2 bell peppers
- 2 capsicums
- 2 tomatoes
- 1 cup tomato juice
- a few mushrooms
- 100 ml oil
- salt and pepper
- hot chilli (can be replaced with fresh hot peppers)
Preparation of Zacusca with mushrooms:
Eggplant, peppers and tomatoes are baked, then peeled and seeds. Cut the peppers and mushrooms into cubes, chop the eggplant and mash the tomatoes.
Peel and finely chop the onion, then simmer in a pan with oil, stirring constantly. Add the mashed tomatoes and tomato juice and mix. Then add in turn the peppers, eggplant and mushrooms, stirring constantly. Let it simmer until all the juice is reduced, and the composition thickens, at which point we adjust the taste of salt and pepper. We also sprinkled some hot chilli flakes.
Leave to cool and serve. If there is anything left of this zacusca, keep it cold.