Serves 4 EASY 40 mins
Heat 1 tbsp canola oil in a saucepan placed over medium-high heat. Add 1 peeled and diced onion, and fry until soft and translucent. Add 3 large, diced aubergines and fry until soft.
Stir in 1 tbsp dried mixed herbs. Season with salt to taste and remove from heat. Blitz the aubergine mixture with a stick blender until fine. Transfer the mixture to a mixing bowl and stir in 200g stale breadcrumbs and 80g finely grated Grana Padano.
Use your hands to shape the mixture into golf ball-sized balls until all the mixture is used. Place on a plate, cover with cling film and refrigerate until needed. Using the same saucepan placed over medium heat, add 2 x 400g tins peeled and diced tomatoes and 250ml (1 cup) vegetable stock.
Cook for 8 – 10 minutes, add the aubergine meatballs and cook for a further 10 minutes or until cooked. Remove from heat and set aside until needed.
Melt 1 tbsp butter in a pan placed over high heat and fry 600g baby marrow noodles until al dente. Divide the noodles among 4 serving bowls, top with the aubergine meatballs in tomato sauce and serve immediately with extra, grated Grana Padano alongside.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart