We wash the vegetables.
Kapia and hot peppers, eggplants and tomatoes are well baked on a special baking sheet, placed on the small flame of the stove. They return on all sides to bake evenly.
Baked peppers, tomatoes and eggplants are placed hot in a bag, which we close tightly to produce steam inside; they will peel very easily (leave the bag closed for about 20 minutes).
If you clean them under running water, you will damage their baking aroma.
After the eggplants have been cleaned, they are drained in a sieve and then chopped.
Peeled and chopped tomatoes are drained on the sieve.
The peppers are cleaned of stalks, peels, seeds and chopped into cubes.
We also chop the onion.
Heat the oil in a large saucepan and add the onion and heat until soft, pour the chopped and drained tomatoes, mix well and heat.
We continue with the peppers, which also cook very well.
Season with salt, pepper and paprika.
At the end we put the eggplant and chopped celery leaves. Let it boil until the zacusca takes on a creamy consistency.
If you don't like spicy, remove the hot pepper!
Optionally, you can add sliced mushrooms.
If you keep it for the winter, pour the zacusca into clean, airtight jars and sterilize them!
I tell you it's exceptionally good!
The taste ... without words; I would like to grease a slice of bread with this zacusca and taste it! :)
Good appetite !