Aubergine polpette

• 2 large aubergines/3 medium
• 0 Olive oil
• 0 black pepper
• 1 tbsp capers
• 2 tbsp basil
• 1 pinch fresh oregano
• 1 clove garlic
• 50g pecorino
• 1 egg
• 50g breadcrumbs
• 0 Fine panko breadcrumbs
• 250g homemade tomato sauce
• 0 Extra basil
• 10 black olives

Step 1
Slice the aubergines into 5mm discs.

Step 2
Cut each slice into small dice.

Step 3
Heat the oil in a large pan.

Step 4
Tip in the diced aubergine and stir.

Step 5
Fry for a minute, season and cover.

Step 6
Cook over a low heat for 5 minutes, or until tender.

Step 7
Put in a sieve: press out any excess moisture.

Step 8
Put in a large bowl and mix with capers, herbs, garlic, cheese, egg and breadcrumbs.

Step 9
Mix well and season.

Step 10
Put half the mix in a food processor and pulse for 10 seconds.

Step 11
Spoon this back into the bowl and mix with the remaining aubergine.

Step 12
Shape into small balls and roll in the fine breadcrumbs.

Step 13
Heat the oil in a large nonstick frying pan and gently fry the balls for about 5 minutes, until browned all over.

Step 14
Add the tomato sauce to the pan and cook together for another 5 minutes.

Step 15
Serve sprinkled with the extra basil and chopped olives.