Pinwheel Bites

To make pinwheel bites, first place the chili peppers in a colander, sprinkle with coarse salt, cover with a plate and weigh down with something heavy; leave the chili peppers to purge for half a day. Squeeze dry and transfer to a pot with 3 cups white wine vinegar, 1 cup water, 2 tbsp fine salt, 3 cloves garlic, 3 bay leaves, and one celery stalk.

Bring to the boil and cook for 10 minutes, then remove the chilli peppers, squeeze dry, and rinse. Cut the zucchini in to 16 strips (1/16” thick) and do the same with the eggplant, preferably using a mandoline. Sear both for 1 minute on each side in a frying pan sprinkled with salt, set aside in two separate baking dishes, and sprinkle both with red wine vinegar. Let cool. Fold each eggplant slice in half lengthwise, then top with a strip of zucchini and one chili pepper, folded in half or in thirds; roll up and secure with a toothpick.

In a pot, bring 2/3 cup white wine vinegar to a boil with 2/3 cup water, the wine, 1 tbsp sugar, 1 tbsp salt, 3 garlic cloves, and half of a sliced fresh chili pepper. Cook for 4 minutes: this will be the marinade. Remove from the heat and let cool. Arrange the rolls in a container and drizzle with the marinade. Seal and set aside for 20 minutes.