Preheat the oven to 220°C/200°C fan. Chop the pepper and zucchini roughly. Peel the eggplants in a stripey pattern, then cut them into cubes. 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 chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Add the onion and garlic, and fry with a pinch of salt for 5 min. Add the oregano, chopped tomatoes, 0.5/0.5/1 stock cube and sugar. Simmer for 10-15 min. 

Meanwhile, place the lamb mince, half of the chopped mint, the egg, half of the feta cheese, tamari and pepper in a large bowl. With clean hands, knead for at least 3 min. With oiled hands, shape the mix into 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.

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.