Eggplant Caponata in Puff Cases

Remember these little taste treats on the antipasti plate at Gola

 

Batter Yeast, flour and fennel make a nice paste set aside 1 hr till bubbly. If you don’t want to cook you can retard in the fridge. Water and spoon and drop into hot oil.

 

   

 

 

 

 
Eggplant Caponata

Cook olive oil, celery, onion, in a hot pan then lower and cook gently till soft add a little water cook for about 2 hours Paino. In a separate pan cook eggplant in olive oil set aside. Add to the celery mix some vinegar, sugar then some tomatoes not to many. Cook out till no acid fumes. Add capers, olive green and add back in the eggplant cook together and add basil at the end. Serve cold in puffs as part of the antipasti.