Sugar-Free Zacusca

Experience the rich, smoky flavors of traditional Eastern European cuisine with our Sugar-Free Zacusca, a wholesome roasted vegetable spread that's perfect for health-conscious food lovers. Made with tender eggplants, charred red bell peppers, juicy tomatoes, and fragrant garlic, this recipe showcases bold flavors without any added sugar. Each ingredient is lovingly roasted, sautéed, and simmered to perfection with a touch of smoked paprika and bay leaves, creating a velvety, naturally sweet spread that's both hearty and flavorful. This sugar-free version stays true to its roots while offering a lighter twist, making it an ideal choice for those seeking a low-sugar, plant-based dish. Serve it warm or cold with crusty bread, crackers, or as a vibrant side dish, and enjoy this versatile staple that's as nutritious as it is delicious!

Nutriscore Rating: 82/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 8

Ingredients

• 2 large Eggplants
• 6 medium Red bell peppers
• 2 large Onions
• 5 medium Tomatoes
• 4 large Garlic cloves
• 4 tablespoons Extra-virgin olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 whole Bay leaves
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the eggplants and red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for 40-50 minutes, turning halfway through, until the skins are charred and the insides are tender.

Step 3

While the eggplants and peppers are roasting, finely chop the onions and garlic. Set them aside.

Step 4

Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to an ice bath. Peel off the skins, remove the cores, and finely chop the flesh.

Step 5

Once the eggplants and peppers are roasted, remove them from the oven and let them cool slightly. Peel off the skins and remove the stems and seeds. Finely chop the flesh of both the eggplants and peppers.

Step 6

Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté for 5-7 minutes, until the onions are soft and translucent.

Step 7

Add the chopped tomatoes to the pot and cook for 10 minutes, stirring occasionally, until they start to break down.

Step 8

Stir in the roasted eggplants and peppers. Add the smoked paprika, salt, black pepper, and bay leaves. Mix well.

Step 9

Lower the heat to a gentle simmer and cook the mixture for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.

Step 10

Remove the bay leaves and stir in the apple cider vinegar. Taste and adjust seasoning, if needed.

Step 11

Allow the zacusca to cool slightly, then transfer it to sterilized jars if you plan to store it, or serve immediately with crusty bread, crackers, or as a side dish.

Nutrition Facts

Serving size	(2708.5g)

Amount per serving	% Daily Value*
Calories	1233.8

Total Fat 60.1g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2442.5mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 58.5g	0%
Total Sugars 89.6g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 324.5mg	0%
Iron 9.2mg	0%
Potassium 5796.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 8.2%

Carbs: 50.0%