Eggplant ragout with meatballs

Ingredients for 4 servings:

• 750 g eggplant(s)
• 4 large onions
• 500 ml tomato(s), pureed
• 250 ml red wine
• 300 g minced meat, mixed
• 1 ½ rolls, stale
• 1 egg(s)
• 1 onion(s), finely chopped
• salt and pepper
• marjoram
• 1 tbsp ajvar
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a quick summer dish

Cut the eggplants into small cubes. Salt them and let them steep for about 1 hour. In the meantime, peel the 4 large onions, cut them into large cubes, and set them aside. Soak stale bread rolls in water, then squeeze them dry and add them to the minced meat. Finely chop 1 onion and add it to the minced meat along with the egg, mixing well. Season with salt, pepper, and marjoram, mix well again, and form the meatballs into small dumplings. Heat the oil in a casserole dish and fry the dumplings on all sides. Remove the dumplings from the pan and keep warm. Drain the eggplants, squeeze them dry, and fry them in the frying fat with the onions. Deglaze with the red wine and add the passata. Bring to a boil briefly, then add the meatballs, cover, and simmer for about 20 minutes. Finally, season with ajvar and spices. Serve with pasta.