Begin by preheating your oven to 200°C (400°F). Wash and dry the eggplants, bell peppers, and onions. Cut the eggplants into halves and the peppers into quarters, removing the seeds. Chop the onions coarsely.
Place the eggplants, red bell peppers, and kapia peppers on a large roasting pan. Drizzle with half of the sunflower oil and toss to coat. Roast in the preheated oven for about 45 minutes or until the vegetables are tender and slightly charred.
While the vegetables are roasting, heat the remaining sunflower oil in a large pot over medium heat. Add the chopped onions, stirring frequently until they become translucent and soft, about 10-15 minutes.
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Use a food processor to blend the roasted eggplants and peppers until smooth. You may need to do this in batches.
Add the blended vegetable mixture to the sautéed onions in the pot. Stir in the tomato purée, salt, black pepper, and bay leaves. Mix everything well and bring the mixture to a gentle simmer.
Allow the Zacusc_ mixture to simmer for about 30-40 minutes, stirring occasionally. This will help the flavors meld together beautifully. Taste and adjust seasoning as necessary.
Once your Zacusc_ has thickened and the flavors are well-combined, remove it from the heat. Let it cool before transferring it to clean, sterilized jars. Seal tightly and store in the refrigerator or a cool pantry for later enjoyment.
