Eggplant and tuna meatballs with tomato basil sauce

(Serves 4)

For the meatballs

• 2 medium eggplants (about 14 – 17 + 1/2 oz or 400 – 500 g)

• 7 oz canned tuna, drained (200 g)

• 3 + 1/2 oz dry breadcrumbs (100 g)

• 2 eggs

• 1 + 3/4 oz grated cheese (Parmesan or Pecorino – 50 g)

• 1 bunch fresh parsley (about 1/4 oz or 8 g)

• 1 garlic clove (1/2 oz or 15 g)

• 2 tsp salt (10 g)

• 1/8 tsp black pepper (0.2 g)

• 4 + 1/4 cups peanut oil for frying (1 L)

• 2 oz all-purpose flour (60 g)

For the tomato and basil sauce

• 14 oz canned peeled tomatoes (400 g)

• 1 small onion

• 1 garlic clove (1/2 oz or 15 g)

• 2 tbsp extra virgin olive oil (about 1 oz or 30 g)

• 1 bunch fresh basil

• 1 tbsp salt (15 g)

• 1/8 tsp black pepper (0.2 g)

• Dice the eggplants and fry them in peanut oil until golden. Drain on paper towels.

• In a large bowl, mix the fried eggplant with drained tuna, breadcrumbs, eggs, chopped parsley, salt, and pepper. Stir until well combined.

• Form meatballs by hand and lightly coat them in flour.

• In the same pan, fry the meatballs until golden brown. Drain on paper towels.

• For the sauce: heat olive oil in a pan, sauté the chopped onion and garlic, then add the crushed peeled tomatoes, salt, pepper, and fresh basil. Cook over medium heat for about 20 minutes.

• Serve the meatballs hot with the tomato and basil sauce. Enjoy!