Eggplant Balls

Directions

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.