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Bake the eggplants on the grill, peel them while they are still hot and put them in a large strainer to drain the juice.
Roast the kapia peppers and donuts on the grill, take them out in a large pot, sprinkle with salt and cover with a lid until they are all grilled, peeled and seeded, the remaining juice is strained and put in zacusca when preparing.
Peel the onion, put it through the food processor, put it in a pot with 1 l of oil, cover it with a lid and let it boil for 1 / 5-2 hours, mix often so that it doesn't stick .
Put the eggplant drained of juice, peppers and donuts in turn through the mincer and put them in a large pot, together with the boiled onion.
Add salt, pepper, bay leaves, preservative and tomato paste and mix the whole composition very well.
Put on low heat for about 2 hours, stir often so as not to burn the zacusca.
In the meantime, wash the jars and let them dry well.
When the zacusca is ready, put it in clean jars by placing a knife blade under each jar.
Heat the oil and place it on top of each jar and close it well with clean lids.
In the pot in which the zacusca was made, put the filled jars, wrapped in paper, pour hot water into the pot and put it on the fire until it boils to sterilize it, leave it in the pot until the next day.
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