Beef Meatballs with Caponata and Ciabatta

Steps

1. Prep meatballs Preheat oven 220°C. In a medium sized bowl, combine meatball ingredients with 1/2 tsp salt and roll into golf ball sized balls.
2. Cook meatballs Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs for about 10-12 minutes, until cooked through. Remove from pan, cover and rest. Reserve pan.
3. Prep caponata Dice eggplant and courgette; slice onion; thinly slice silverbeet leaves until you have about 1 cup worth; set aside separately. Slice ciabatta, place on a lined tray and drizzle with olive oil.
4. Cook caponata Return pan to a medium-high heat with a drizzle of oil. Cook eggplant for 5 minutes adding a little oil if needed, and season. Add courgette, red onion and caponata spices to pan and cook for about 3 minutes, until fragrant. Add chopped tomatoes, water and silverbeet to pan and simmer for about 8 minutes, until all veggies are tender. Season to taste.
5. To finish Return meatballs to pan and cook for about 2 minutes until heated through. Bake ciabatta for about 5 minutes until golden.
6. Serve meatball caponata with ciabatta.