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Caponata sauce-
Heat the oil in a large frying pan, add the onion,aubergine
chunks, carrot, zucchini, green pepper, celery stalks pieces and
polpa. Let them simmer for a while. Add tomatoe paste, sugar,
spices, white or red wine vinegar, salt and pepper. Leave to
simmer for a while, till the vegetables are soft. Meanwhile cook
the rice, drain it Then leave it to cool, don't put the mixture
hot on this dough cause it is very soft dough.
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Meanwhile turn dough on to a floured board or worktop and roll out
pastry. Grease a baking dish and put the pastry in it, but half
the pastry it has to be out of the dish, so when you close the
roll it will be much easier. Add the beaten eggs, diced
mozzarella, boiled rice and the grated cheese to the caponata
mixture. With a wooden spoon mix everything together. Leave the
mixture to cool and set. Place mixture on the pastry, leave 1 inch
from the border. Take the other side of the dough and close the
edges and press with a fork. Brush top of roll with milk. Bake on
240c for 45 minutes or till golden brown. Enjoy --)
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