·Mix all ingredients together and form into medium size rounds. Pan fry till brown. Place into a suitable ovenware dish.
·Add onions, garlic, thyme and lemon zest with a dash of sunflower oil to a heavy based pot and cook till lightly coloured. Add the tomato passata and bring to the boil. Once boiling reduce to a simmer and allow to cook for 15 mins.
·Slice the aubergine and toss in olive oil. Place on a preheated grill pan and char on both sides until cooked. Dice and add to the sauce.
·Pour sauce over the meatballs and cook in a preheated oven at 180c / gas mark 4 for 15 minutes. Allow to cool completely before freezing. Once defrosted, reheat in the oven until piping hot again. Garnish with basil leaves and lemon peel.