This is a vegan and healthy dish that you can serve.
Roast the eggplant pieces in the oven until soft and cooked.
Saute the onion and garlic then add the tomatoes and the red bell pepper.
Form the mixture into meatballs shaped like cylinder and coat lightly in flour.
Heat the olive oil in a pan over medium heat. Sear the meatballs in the pan for about 5 minutes until they're golden on all sides. They don't need to be cooked all the way through.
To make the tomato sauce, heat the olive oil, add in the diced tomatoes, tomato paste, spices and water. Cook for 30 minutes.
Add the seared meatballs to the sauce and let it cook on medium low for about 30 minutes.