Lamb Meatballs and Eggplant Stew

Serves 2 or 3

For the Eggplant:

salt and pepper to taste
1 yellow squash and 1 zucchini, cut into one-inch pieces
1 tomato
3 shallots
3 garlic cloves
½ rosemary sprig
1 teaspoon dry thyme
1 teaspoon dry oregano
2-3 tablespoons of tomato alioli + 2-3 tablespoons basil pesto
½ cup chicken stock
2 tablespoons of seasoning mix containing: sea salt, sweet paprika, sugar, cumin, fennel, brown sugar, coriander, mint, red chili flakes, cinnamon, cloves and cayenne pepper.
½ cup white wine
1 8-oz can of tomato sauce

For the Meatballs:
2 tablespoons of olive oil for frying meatballs
1 lb. ground lamb
2 teaspoons seasoning mix
Salt/pepper to taste
1 egg
¼ cup panko seasoned bread crumbs

Directions:
Heat oil, add meat balls, brown and set aside. In same pan add the shallots and garlic for a few minutes, add eggplant, squash and zucchini. Cook for about 5 minutes and then add all other ingredients. Cover and simmer for about 30 minutes. Add meatballs. Cook for another 30 minutes.