1 Eggplant
2 Red Bell Peppers
1 Onion, diced
1 28. oz. can Fire Roasted Tomatoes
2-3 Cloves of Garlic, minced.
1 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
3-4 Bay Leaves
2 Tbsp. Vegetable Oil
Grill the eggplant until charred on all sides and the eggplant has softened about 20-25 minutes depending on how hot your grill is.
Grill the bell peppers until charred on all sides, remove from heat and cover with plastic wrap.
Peel and chop the bell peppers set aside. Peel and chop the eggplant, place the eggplant into a large sieve and let drain for 30-45 minutes, discard any juices let out.
In a large pan, add the oil and sauté the onions and garlic until the onions have softened. Add the fire roasted tomatoes, eggplant, bell peppers, salt, pepper, and bay leaves. Stir to combine, let simmer for 30-45 minutes until the mixture has thickened.
Taste and adjust seasoning if needed. Remove from heat and let cool, making sure to discard the bay leaves.
Serve the Zacusca alongside grilled sourdough bread and enjoy.