Roast the aubergines and the bell peppers and peel them of. Put the roasted aubergine flesh in a colander to drain, then chop it finely.
Process the roasted bell peppers flesh and the onion, too (separately).
Heat the oil and add the processed onion. Sprinkle a little sald and cook it about 8-10 minutes on low heat, stirring frequently.
Add the processed bell peppers, stir and bring to a boil. Add the chopped aubergine and the tomate puree. Add the bay leaves and peppercorns. Boil for about an hour, partially covered with a lid. Stir in every 10 minutes. Finally, season to your taste with salt and ground pepper.
Heat the oven to 212F. Pour the hot zacusca into sterilsed jars. Keep it in the oven for about an hour, then turn of the heat and leave it to cool slowly. When cold, store the jars in a dark, cold pantry.
For better results, follow the step by step instructions above!