Aubergine Caponata with Beef Meatballs (Caponata di Melanzane con Polpette)

Meatballs

• 500 g Minced beef
• 60 g Breadcrumbs
• 1 Egg
• 2 cloves Garlic

Caponata

• 2 medium Aubergine
• 3 pieces Celery
• 6 tbsp Extra virgin olive oil
• 500 ml Tomato passata
• 3 tbsp Red wine vinegar
• 2 tbsp Caster sugar
• 2 tbsp Capers
• 120 g Green pitted olives
• 12 leaves Fresh basil

1. Finely grate the garlic. Cut the aubergines into 2 cm cubes and slice the celery.
2. In a mixing bowl, combine the minced beef, breadcrumbs, egg and half the garlic. Mix until just combined, then roll into small meatballs about the size of a walnut.
3. Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Brown the meatballs for 6 to 8 minutes, turning, until well coloured; they do not need to be cooked through yet. Transfer to a plate.
4. Add 3 tbsp olive oil to the pan and cook the aubergine for 10 to 12 minutes, stirring often, until golden and softened. If the pan looks dry, add the remaining 1 tbsp oil.
5. Stir in the celery and cook for 4 to 5 minutes until it starts to soften but still has a little bite. Add the remaining garlic and cook for 30 seconds until fragrant.
6. Pour in the tomato passata, then stir in the red wine vinegar and caster sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened and glossy.
7. Stir in the capers and green pitted olives, then nestle the meatballs back into the sauce along with any juices. Cover and simmer gently for 12 to 15 minutes, until the meatballs are cooked through and tender.
8. Tear in most of the fresh basil and stir through, then taste and adjust the sweet-and-sour balance with a touch more vinegar or sugar if you like. Rest for 5 minutes so the flavours settle, then scatter over the remaining basil to serve warm or at room temperature.

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