Preheat the oven to 180C/Gas 4.

Place the aubergine in a bowl, drizzle with about a tablespoon of oil and season. Lay on a baking tray and cook for 10 minutes until browned and soft.

Add another tablespoon of oil to a hot frying pan and sweat the red onion and celery for a few minutes.

Add the red pepper and garlic and flash-fry for a few minutes to soften and colour, then add the red wine vinegar, tomato purée, olives, capers, tinned tomatoes, garlic and thyme.

Simmer gently for 12 to 15 minutes and add a splash of water if you need to.

Place all the meatball ingredients in a large bowl and mix thoroughly. Roll into balls each weighing about 15g (the mixture should make 30). Set aside.

Cook the fregola (or giant couscous) in boiling water for 10 minutes.

Drain and mix in the lemon zest and juice, mint, parsley and a drizzle of extra virgin olive oil. Season to taste and set aside while you cook the meatballs.

Add a splash of oil to a hot frying pan and quickly fry the meatballs, in batches if necessary, to brown them. Drain in a sieve or colander to remove any excess oil, then place on a baking tray and bake for 10 minutes.

Meanwhile, add the cooked aubergine and chopped basil to the caponata and season.

When the meatballs are cooked, serve with the fregola and caponata, drizzled with extra virgin olive oil and basil leaves.