For those who missed part one you can find it here
For the sauce
1 medium red onion chopped
6 cloves of garlic finely chopped
2 teaspoons of finely chopped ginger
3 medium sized tomatoes peeled and crushed
1 hoho diced
2 eggplants diced
1/2 teaspoon of tumeric
Oil for frying
In a saucepan fry the onions,garlic and ginger. Season with salt and pepper.
Add the crushed tomatoes. To make the crushed tomatoes, I boiled them in some water till their skins were almost peeling off. Let them cool remove the rest of the peel and then mash/crush them.
Let the tomatoes cook for like 3 minutes then add the rest of the vegetables.
Cover the pan and let the veggies cook for 5 minutes. Add in your turmeric then toss in the meatballs.
Let the sauce simmer for 10 minutes to ensure that the meat balls are fully cooked through.
Very delicious, mixing the herbs in the minced meat was a great idea since with every bite of the meat balls you get some rosemary yumminess.
If I could do it over again:
I don’t think I’d change anything, the flavours combined pretty well.