Zucchini sausage - Hustiuliuc - 300g

Zucchini zacusca
I couldn't find any more eggplants.
Ingredients:
-vegetable 40%
roasted capia peppers 30%
-onion 20%
-sunflower oil
-tomato juice
-tomato paste
-sare neiodata
bay leaf
-piper

Energy value (100 g): 98.3 kcal
Carbohydrates: 7 g
of which: Sugars 5.4 g
Fats: 7 g
Protein: 1.9 g
Salt: 1 g

A few years ago, long before I became "Bearded", when I was younger and a bit greener, the hard-working thought struck me: "Let me get the documents in order myself, because it just doesn't work you should keep eating your parents' zacusca!" - not that it wasn't good, let it be between us, because my in-laws and mother know how to make it very tasty, yes, I had my pride as a married man with copchil at home! 
So I'm thinking of making eggplant sausage. Said and done! I went to the market, hustiuliuc with onions, hustiuliuc with peppers, hustiuliuc with tomatoes and other necessary things. Come home, hustiuliuc with peppers on the grill and hustiuliuc with eggplant on the grill….which eggplant? I forgot to take eggplant. Back to the market…shock…the market almost empty, as expected on a Saturday at 5 in the afternoon. In one corner, I see a nene with three eggplants and a hefty pile of pumpkins. When I got home with an empty bag, I didn't want to go back, so I ended up buying Grandma the three eggplants (which I made a salad for) and the bunch of pumpkins.
And that's how the pumpkin zacusca was born...because I couldn't find any more eggplants.
Pumpkins really give a unique taste to the dish. You just have to try it to believe me. And if you don't mind, come on Facebook or wherever you catch me and pull me by the ears like I'll gladly take them all.