Bake the eggplant, peppers and donuts, clean and drain.
I cut the onion on the robot and cook until it softens and put the carrots on a small grater and boil separately with a little oil and water.
I cut the capsicums and donuts with a knife and I chopped the eggplants with a wooden spoon.
In a large saucepan, put the onions, carrots, eggplant, capsicum, donuts, spices in a row and simmer for 15-20 minutes. Add the tomato juice and tomato paste and let it boil for about an hour. small fire.
Put hot zacusca in the washed and dried jars, put the lids and sterilize them in the preheated oven for about an hour on very low heat.
Along with the jars, I put warm water in the stove tray to avoid the jars cracking.
The oven door does not open after we put the jars and after the fire stops, it is left in the oven until the next day, when they are taken out and we put them in the pantry.