Ingredients

• 100 g aubergine
• 100 g red pepper
• 20 g raisins
• 12 lamb ribs
• 12 large friggitelli peppers
• 2 eggs
• flour
• bread crumbs
• peanut oil
• extra virgin olive oil
• vinegar
• salt

For the recipe of the lamb ribs breaded with friggitelli and caponatina, cut the aubergine and red pepper into chunks. Brown the red pepper in a pan with a drizzle of extra virgin olive oil for 3 minutes and set aside. Heat another drizzle of extra virgin olive oil in the same pan and brown the aubergine for 5-6 minutes.
Add the peppers set aside to the pan, sprinkle with a sprinkle of vinegar and salt. Add the raisins and mix for a minute. Turn off and let the caponatina rest while you prepare the rest.
For the friggitelli.
Heat plenty of peanut oil in a saucepan and dip the friggitelli in it, a few at a time. Fry them for a minute, then place them in a covered container. You can easily peel off the skin if you don't want to eat it.
For the ribs: Flour the ribs, dip them in beaten eggs and pass them in breadcrumbs. Fry them in abundant peanut oil for about 2-3 minutes, depending on the size of the rib. Drain them on kitchen paper. Serve with the caponatina and the friggitelli, after having salted them.

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