Vegan Aubergine 'Meatballs'

For the tomato sauce

| 14oz can peeled cherry tomatoes in their juice

concentrated tomato paste

red onion (finely diced)

garlic cloves (finely chopped)

slices sun dried peppers (finely diced + 1 tbsp of their oil (from a jar))

green pitted olives (sliced (I used Greek Halkidiki marinated olives))

sugar

lemon juice

bay leaf

salt and freshly ground pepper

olive oil to fry as needed

For the vegan balls

large aubergines (eggplants cut into small cubes)

red onion (diced)

garlic cloves (finely chopped)

| 3.5oz breadcrumbs (1 thick slice of bread – I used stale rye bread)

green pitted olives (I used Greek Halkidiki marinated olives)

lemon juice

balsamic vinegar

large handful fresh basil

dried oregano

chilli flakes

zest of 1 lemon – reserve some to sprinkle over finished dish

salt and freshly ground pepper

olive oil to fry as needed

flat leaf parsley (very finely chopped, to serve)

fresh basil (very finely chopped, to serve)