Zacusca

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 35
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop and boil tomatoes then strain to remove skins.
  • On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them.
  • Chop the eggplants.
  • Sauté the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste).
  • Cool and package into useable sizes.
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