How to make zacusca

Not sure what to do with your harvest? This is a traditional recipe from the Balkans that is usually made in large quantities to keep over the winter. The small batch below is for sampling, to test whether you would like to try it on a larger scale. It is served cold as a dip or as a sandwich spread.

Ingredients: - 1 lb of tomatoes
- 2 large eggplants
- 4 bell peppers, the more colorful the better
- 1 medium onion
- 2 tablespoons of olive oil
- 1 hot pepper
- bay leaves, pepperco
s, hot pepper flakes, salt and pepper

Bake the eggplants and bell peppers in the oven until charred on all sides and completely softened. Peel them under cold running water and chop them. Grilling the vegetables on an open flame makes them more flavorful but adds a lot more work for you.

Blanch the tomatoes (dip them in hot water and then icy water), peel them and chop them.

Mince the onion and sauté it with olive oil until translucent and soft. Add all the cooked vegetables, the chopped hot pepper, salt and pepper to taste, bay leaves and pepperco
s and simmer the mix until reduced to a paste.

Remove the bay leaves, place the composition in clean dry mason jars and boil the jars uncovered for about an hour, until a thin crust forms on top.

Mix two tablespoons of olive oil with hot pepper flakes, bay leaves, whole pepperco
s, heat it up a little on the stove, strain it and pour it hot on top of the paste.

Place the lids on the jars and continue boiling them for another hour, then let them cool down slowly over night. Check the lids to make sure they are properly sealed and store in a cool dry place for the winter. It can also be consumed immediately.