Lamb and Feta Meatballs

Preheat the oven to 220°C/200°C fan. De-seed and chop the pepper into bite-size pieces. Chop the zucchini and eggplant into bite-size pieces. Add the vegetables to a lined baking tray. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Toss to coat. Bake for 25 min.

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt. Fry for for 5 min. Add the garlic, oregano, tomato passata, measured water 0.5 stock cube and sugar. Simmer, covered, for 15 min.

Meanwhile, strip and chop half of the mint leaves. Place the lamb mince, half of the chopped mint (reserve the rest for serving), tamari and pepper in a large bowl. With clean hands, knead until combined. Crumble in half of the feta cheese and mix until combined. With oiled hands, shape the mix into 8 meatballs.

Heat a pan over a medium heat. Toast the pine nuts for 2 min until lightly browned. Remove the pine nuts from the pan and set aside. Reserve the pan.

Return the pan to a medium heat with a drizzle of olive oil. Fry the meatballs for 5-6 min until browned all over.

Once the vegetables are roasted, pour them into the tomato sauce. Check the seasoning. Serve the lamb meatballs over the ratatouille. Crumble the remaining feta cheese over the top. Garnish with the remaining chopped mint and the toasted pine nuts.