1.
Grill the eggplant, the Hungarian pepper, the capia pepper and the bonnet pepper and then peel them. Cut out the stalks and then pass them through the meat grinder.
2.
Grind the onions, too, and fry in 3 quarters of a liter of hot oil, then add the eggplant, Hugarian pepper, capia pepper and bonnet pepper. Season with salt, black pepper and bay leaf. Simmer for about 2 hours while stirring. When the zakuska has a paste like texture, add a quarter of oil and stir again.
3.
Put the zakuska into clean, dry, jars and pour hot oil over the zakuska in each jar, then seal them hermetically.
4.
Zakuska can be eaten as a snack or as an appetizer and it is usually spread of slices of bread.
