for 4 people

Aubergines

1 tbsp	olive oil
400 g	aubergines, cut into approx. 1 cm cubes
15 g	dried porcini mushrooms, soaked, drained, roughly chopped
1 tbsp	tomato puree
2	garlic cloves, squeezed
½ tsp	salt
a little	pepper

Mixture

150 g	day-old bread, cut into approx. 1 cm cubes
80 g	grated Parmesan, 2 tbsp set aside
½ bunch	oregano, finely chopped
1	egg

Tomato sauce

1 tbsp	olive oil
1	shallot, finely chopped
1 dl	red wine
400 g	puréed tomatoes
¼ tsp	salt
a little	pepper

Aubergine balls

1 tbsp	olive oil
1 tbsp	oregano leaves

How it's done

Aubergines

Heat the oil in a non-stick frying pan. Reduce the heat, add the aubergines and mushrooms, stir fry for approx. 10 mins. Add the tomato puree and garlic, mix, season, transfer to a bowl, leave to cool slightly.

Mixture

Add the bread and all the other ingredients up to and including the egg to the aubergines, knead by hand to form a compact mass, cover and leave to stand for approx. 20 minutes.

Tomato sauce

Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Add the tomatoes, bring to the boil, season.

Aubergine balls

Shape the aubergine mixture into approx. 16 balls. Heat the oil in the same pan. Fry the aubergine balls in batches for approx. 8 mins. all over. Remove, serve with the tomato sauce, sprinkle with the reserved parmesan and oregano.

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