Eggplant Balls - cooking recipe

Ingredients

eggplant
seasoned bread crumbs
2 eggs
salt and pepper to taste
garlic and grated cheese

Preparation

Cook and drain escarole (save a little water).
Saute several cloves of garlic and remove from oil*.
Add penales, capers, red hot seed and a few fillets of anchovies to oil*.
When penales become tan and anchovies dissolve, throw over escarole.
(If needed, add saved water.)
Serve hot with Italian bread.