Ingredients serve 4

4 Auberges cut into cubes

100gr breadcrumbs

150ml olive oil

200 gr vegan parmesan cheese

100vegan cream cheese

bunch of parsley chopped

2 tablespoon flour

6 garlic cloves , crushed

100Tomato paste

2 tsp tomato paste

1 tsp smoked paprika

4 tablespoon dried oregano

50gr pitted black olives

salt and pepper

Method

preheat the oven to 220/c gas, no 9 . on a large parchment tray toss the aubergines cubes with half the olive oil , salt and pepper for 30 minutes , tossing halfway .

Roughly chopped the aubergines into the rough mash and transfer to a bowl .

Refrigerate for 20 minutes . once cool add half of the cheese , the cream cheese , parsley , flour , breadcrumbs , third of the garlic , basil , salt and pepper . mix well with the oiled hands , shape the mixture to a gold – ball sized dumplings .

In a frying pan with some oil fry the dumplings for 3-4 minutes , turning them until golden -brown all over . Transfer to a plate . Reduce the oven temperture to 180/ gas mark 6 . In a large saute pan fry the remaing garlic for 1minute . add the canned tomatoes, sun dried tomatoes , tomato paste , sugar , paprika , oregano salt and pepper . cook for 8minutes or until slightly thickened . pour 400ml of water , bring to a simmer and cook for 10 minutes . Pour the sauce in a baking dish .

In the large saute, pan- fry the remaining garlic for 1minute . Add the canned tomatoes – sun dried tomatoes tomato paste – sugar salt and pepper . cook for 8 minutes or until slightly thickened . pour 400ml of water bring to a simmer , and cook for another 10 minutes . Prepare the sauce in a baking dish with the dumplings for 20 minutes . scatter the olives , the remaing basil leaves and remaing baking cheese .

Serve with tilda rice .

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