Zacusca Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.7 Kcal (1075 kJ)
Calories from fat	118.15 Kcal
		% Daily Value*
Total Fat	13.13g	20%
Sodium	90.97mg	4%
Potassium	1226.1mg	26%
Total Carbs	31.25g	10%
Sugars	21.27g	85%
Dietary Fiber	10.65g	43%
Protein	4.96g	10%
Vitamin C	179.2mg	299%
Vitamin A	3.8mg	127%
Iron	64.7mg	359%
Calcium	51.2mg	5%

Amount Per 100 g
Calories	39.94 Kcal (167 kJ)
Calories from fat	18.38 Kcal
		% Daily Value*
Total Fat	2.04g	20%
Sodium	14.15mg	4%
Potassium	190.76mg	26%
Total Carbs	4.86g	10%
Sugars	3.31g	85%
Dietary Fiber	1.66g	43%
Protein	0.77g	10%
Vitamin C	27.9mg	299%
Vitamin A	0.6mg	127%
Iron	10.1mg	359%
Calcium	8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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