Meatballs in Tomato & Aubergine Sauce

Aubergine lends itself brilliantly to a tomato-based sauce, when you cook it this way it softens and helps to thicken it. It also absorbs flavour really well so leads to a very tasty dish. I used meatballs but if you prefer you can use chicken or mince. If I had more time I would make my own meatballs but I just make sure I buy packs of the ready made extra lean versions from Muscle Food instead. 

I’ve chosen to serve this meal with quinoa this time as it is great for absorbing all the moisture from the sauce. Then you don’t miss out on any of the flavour, but pasta, rice or couscous all work well.

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Meatballs in Tomato & Aubergine Sauce

Keyword

Aubergine, Meatballs, Pepper, Quinoa, Tomatoes

Prep Time

5 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 onion
• 2 cloves garlic
• 1 aubergine
• 1 pepper
• 16 extra-lean steak meatballs approx 350g
• 1 tin tomatoes
• 1 handful fresh basil
• salt and pepper to taste
• 125 g quinoa optional
• 250 ml boiling water for the quinoa

Keyword Aubergine, Meatballs, Pepper, Quinoa, Tomatoes Prep Time 5 minutes Cook Time 25 minutes Servings people Ingredients 1 tsp olive oil 1 onion 2 cloves garlic 1 aubergine 1 pepper 16 extra-lean steak meatballs approx 350g 1 tin tomatoes 1 handful fresh basil salt and pepper to taste 125 g quinoa optional 250 ml boiling water for the quinoa

Instructions

To prepare:

1. Peel and slice the onion in to thin wedges.
2. Peel and crush the garlic.
3. Add the onion and garlic to a large, lidded frying pan with the olive oil.
4. Cut the aubergine in to quarters lengthways and then thinly slice.
5. Slice the pepper in to strips.

To cook:

1. Heat the pan over a medium heat and fry the onion and garlic for 3 minutes, stirring occasionally.
2. Add the aubergine and pepper to the pan and keep frying for another 2 minutes, continuing to stir.
3. Add the meatballs and continue to fry for a couple more minutes.
4. While everything is frying finely shred the basil.
5. Pour the tomatoes in to the pan, add the basil and stir well. Season with salt and plenty of black pepper.
6. Lower the heat right down, cover the pan with its lid and leave to simmer for 15-20 minutes.
7. If serving with quinoa make it by pouring the quinoa in to a lidded saucepan. measure out the boiling water and pour in to the pan.
8. Set the heat on the hob to low, cover with the lid and let simmer for 15 minutes until all the fluid is absorbed.
9. Serve the meatballs in sauce on top of the cooked quinoa in large bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.