Bake the peppers and eggplant, then leave them covered to cool, then clean them.
Drain the peppers and aubergines separately, then chop the aubergines with the mincer and put them in a bowl aside, and finely chop the peppers (if you can give the meat mincer first) and put them aside.
We clean the carrots and put them on the grater with small holes.
We clean the onion and put it on the grater with small holes (or chop it finely) and put it with the oil in a pot with a thick bottom on the fire.
Let the onion soften for 10-15 minutes, then add the carrots and let it cook for another 15-20 minutes, then add the tomato puree and the kapia peppers for 5 minutes.
Leave for another 10 minutes then add the eggplant and let it simmer until the oil rises to the surface (about 2-3 hours), stirring constantly so that it does not stick.
While it is boiling, add the salt and add a few peppercorns.
Wash the jars and sterilize them (put them in the oven at 100 ° for 10 minutes), then leave them in the oven off.
When the zacusca is ready, take a jar (the jars should still be hot) and fill it, taking care that the oil remains on the surface and screw the lid on.
We do this until we finish the zacusca, then we put the jars in a wool blanket until they cool, then we store them in the pantry.