Zacusca - cooking recipe

Ingredients

15 green bell peppers
30 red bell peppers
15 eggplants, young and tender
5 kg tomatoes
2 kg portabella mushrooms
1 1/2 kg onions
500 ml oil
5 ml salt

Preparation

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.
Saute 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.