MEATBALLS AND AUBERGINES

Serves two.


1 large aubergine
1 stalk celery
1 tin chopped tomatoes
Half small onion
2 cloves garlic
Herbs
Salt
Pinch of sugar
Black pepper
6-10 meatballs
Mature cheddar




Fry the onion and garlic in a large amount of oil or butter. Add the aubergine and celery. When the vegetables are slightly brown and soft, add the chopped tomatoes and spices.




Place the mixture in an oven dish and add the meatballs and cheese.

I used cooked, frozen meatballs straight from the freezer but you can also use raw ones. Raw meatballs will emit some brown liquid so you'll get a slightly prettier meal if you use cooked ones. There's no difference in taste.




Bake in about 200°C until done. This will maybe take 30 minutes with raw meatballs.



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Happy aubergine.