Directions

1. 1. Mix together all the meatball ingredients, except for the flour. Cover and put in refrigerator.
2. 2. Bake the eggplant on all sides in a very hot oven (stick them with a fork first, so they won't explode). Put in a large plastic bag and put in the sink to cool. Meanwhile, peel the zucchini, cut in quarters, and steam in a bit of water until soft but not too mushy. Peel the eggplant and mash together with the zucchini, using a fork.
3. 3. Fry the garlic a bit in oil in a large pot. Add the eggplant mixture and stir-fry for two more minutes. Add salt, pepper, and stock, and cook together for five minutes.
4. 4. Meanwhile, make small balls from the meatball mix and coat in a bit of flour. Put the meatballs carefully into the pot with the bubbling eggplant sauce. Cover and cook for 20 minutes.
5. 5. Serve hot and can be garnished with chopped green onion.