Aubergine meatballs in tomato sauce with baby marrow noodles – Food & Home Magazine
Aubergine meatballs in tomato sauce with baby marrow noodles offer a delicious vegetarian main. Perfect for a comforting weeknight dinner.
Ingredients
- 1 peeled and diced onion
- 3 large, diced aubergines
- 1 tbsp dried mixed herbs
- salt
- 200g stale breadcrumbs
- 80g finely grated Grana Padano
- 2 x 400g tins peeled and diced tomatoes
- 250ml (1 cup) vegetable stock
- 1 tbsp butter
- 600g baby marrow noodles
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