Saturday, 10 March 2012

Zacusca vinete & ciuperci - Aubergines & mushrooms stew

How to make : 4 medium aubergines,2 green peppers ,6 red and yellow peppers, 
2-1/2 pounds canned diced tomatoes,1/3 cup oil (preferably sunflower or olive),2 medium onions, chopped,1 fresh hot pepper, chopped,1 teaspoon salt, or to taste ,1/4 teaspoon ground black pepper,1 teaspoon sugar. 
Preheat the oven on''Grill''
Aubergines: Pierce a few holes in the skin with a fork.Grill one side until the skin is blackened, then turn and grill the other side. When done, cut the stems off and rest the aubergines on a tilted surface to drain the juice for about 15 minutes. Next, peel off the skin, and process in a food processor until smooth. Set aside. 
Peppers: Core and de-stem the peppers, then broil until the skins are mostly blackened, usually 5 minutes. Once cool, remove the skin from the peppers, chop and set aside. 
Next: Heat the oil in a large pot over medium-high heat. Add the onions, and cook until they just begin to caramelize (10 minutes). Stir in the tomatoes, peppers, hot peppers, and aubergines. Add the salt, black pepper, and sugar. Lower heat and simmer, uncovered, for about one hour, stirring frequently to keep from burning. 
To store: if you know how to can, do so. Zacusca improves with age. If canned and stored in a cool place for 3 or 4 months, the taste will be fantastic! 
Otherwise, serve chilled on bread. 

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