Panzerotti with Nduja, Caponata & Giorgio's Baby Bocconcini

Ingredients

• 500g (4 cups) all-purpose flour
• 7g (1 packet) instant dry yeast
• 1 tsp sugar
• 1 tsp salt
• 250ml (1 cup) warm water
• 2 tbsp olive oil
• 150g nduja
• 200g caponata (recipe below)
• 150g Giorgio's Baby Bocconcini, halved
• Fresh basil leaves (optional)
• Vegetable oil, enough for deep frying
• 1 eggplant, diced
• 1 red capsicum, diced
• 1 zucchini, diced
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp capers, rinsed
• 10 black olives, chopped
• 1 tbsp red wine vinegar
• Salt and pepper to taste