Eggplant Balls

1. 1

   Cook and drain escarole (save a little water).

2. 2

   Saute several cloves of garlic and remove from oil*.

3. 3

   Add penales, capers, red hot seed and a few fillets of anchovies to oil*.

4. 4

   When penales become tan and anchovies dissolve, throw over escarole.

5. 5

   (If needed, add saved water.)

6. 6

   Serve hot with Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.