Italian Meatballs

Grate half of the Parmesan. Peel and chop the shallots very finely. Chop the fresh basil and parsley. Add the beef mince, Parmesan, half the basil and parsley, eggs, almond flour, Dijon, shallots, salt and pepper to a bowl. With clean hands, knead until tender. Shape into meatballs. Refrigerate.

Chop the eggplant into small cubes. Peel and chop the red onion. Rinse the cherry tomatoes. Lightly toast the pine nuts in a hot dry pan. Set aside.

Heat a large pan over a medium heat with a generous drizzle of oil. Once hot, add the eggplant and fry with a pinch of salt for 5 min. Add the onion and fry for 5-7 min further or until the eggplant has browned and softened. Don't hurry this step and don't skimp on the oil.

Add the cherry tomatoes, tomato paste, measured water, brown sugar, olives, capers and black pepper. Cover with a lid and simmer over a low heat for 15 min. Once done, add the remaining fresh basil and parsley. Season with salt and pepper if needed.

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 5-6 min or until browned all over and cooked through.

Divide the caponata and meatballs among plates. Shave or grate the remaining Parmesan over the top. Sprinkle with the toasted pine nuts. Drizzle with good quality olive oil and finish with a grind of black pepper.