Zacusca with eggplants.
Ingredients for preparation:
● 10 large eggplant,
● 10 red peppers,
● 15 peppers,
● 4 pounds tomatoes
● 1 kg of onions,
● 500 ml of oil
Method of preparation:
Bake eggplant, peppers and bell peppers. Then the vegetables are cleaned and allowed to drain for a few hours. Then boil tomatoes. Remove spines and all seeds from peppers and green peppers and cut the noodles. Chop the eggplants.
Then clean and chop onion like goldfish, and then put to fried with oil until starting to soften and got a flavor slightly golden. Add chopped eggplants. Add bell peppers and cut peppers and juice from 4 kg of cooked tomatoes. Add salt to taste. Allow all content to fry, stirring continuously with a wooden spoon until all the broth decreases.
Fill jars (only three quarters), cover with double bonds cellophane and boil them in a water bath for 25 minutes from the moment the water it starts to boil. Traditional eggplant Zacusca allows jars to cool in the boiled water, then place them in a cool and dry place.
Eggplant is high in fiber and contains vitamins B1, B3, B6, and in addition contains chlorogenic acid – one of the most powerful free radical scavengers. Also, the eggplant contains nasunin – a powerful antioxidant that protects lipids and was demonstrated that is good for brain cells, to prevent cell damage that can lead to cancer and also is good to help prevent rheumatoid arthritis.
To enjoy the benefits of the eggplants in your diet prepare a zacusca , an eggplant salad or a pot of eggplant vegetable stew.
This blog post is an educational resource only and does not replace a medical consultation with a doctor .
Please feel free to get in touch if you have any questions or comments. Your feedback welcome!