Method

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