Chicken meatballs in smoky tomato and eggplant sauce

Meatballs

• 1 zucchini, cut into pieces (3 cm)
• 4 spring onions/shallots, cut into quarters
• 2 garlic cloves
• 3 sprigs fresh coriander, leaves only
• 3 sprigs fresh mint, leaves only
• 750 g chicken mince
• 1 egg
• ¼ tsp chilli powder (optional)
• 1 tsp ground cumin
• ¾ tsp sea salt
• ½ tsp ground black pepper

Tomato and Eggplant sauce

• 40 g olive oil, plus extra to grease
• 150 g brown onion, cut into quarters
• 2 garlic cloves
• 2 tsp ground smoked paprika
• 200 g canned diced tomatoes
• 1 tsp dried oregano
• 100 g dry white wine
• 30 g tomato paste
• 1 tsp sea salt
• ½ tsp ground black pepper
• 2 tsp Vegetable stock paste, to taste (see Tips)
• 1 eggplant, diced into cubes (2 cm)
• 500 g water

Risoni

• 1 tsp white sugar
• 250 g dried risoni pasta
• 3 tsp olive oil
• 3 sprigs fresh parsley leaves
• 220 g Danish feta
• 150 g Greek yoghurt
• 20 g freshly squeezed lemon juice
• ¼ ground black pepper
• fresh coriander, leaves only, to garnish