Meatballs with summer ratatouille

Method

1. Heat oven to 200°C.
2. Mix mince, tomato sauce and breadcrumbs together, season with salt and pepper
3. Shape the mixture into balls and refrigerate
4. Put the eggplant, onions, and garlic in a large roasting dish
5. Add the oil and toss the vegetables to coat them in oil
6. Roast them in the oven for 20 minutes
7. Take roasting vegetables out of oven and mix the tomatoes, courgettes and vinegar
8. Place meatballs on top
9. Return to the oven and cook for a further 20 minutes
10. Serve the meatballs and ratatouille with pita pocket (heat in oven for 2-3 minutes first)