1 large handful chopped fresh basil, plus extra leaves to serve
Pasta or couscous, to serve
To make the meatballs, put all the ingredients except the olive oil in a large bowl. Season with pepper and mix well. Using wet hands, divide the mixture into about 20 balls, shaping and squeezing lightly. Chill for 30 minutes.
To make the sauce, heat the olive oil in a flameproof casserole or large saucepan over a medium heat. Fry the onion for 5 minutes or until starting to soften. Add the aubergine and continue to fry for a further 5 minutes. Increase the heat to high, pour in the red wine and allow to bubble away for about 30 seconds, then stir in the tomatoes, tomato purée, sugar, vinegar and 125ml water. Season with pepper. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 minutes.
Meanwhile, heat the olive oil for the meatballs in a large frying pan over a medium-high heat and, when hot, fry the meatballs for 8–10 minutes until golden, turning during cooking so that they are browned all over.
Gently stir the meatballs and chopped basil into the tomato sauce. Cook for 10 minutes, loosely covered with a lid, until the meatballs are cooked through. Serve the meatballs with pasta or couscous, scattered with extra basil leaves.
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