Serves 4
90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices)
4 aubergines, cut into roughly 2½cm cubes (1kg net weight)
150ml olive oil
Salt and black pepper
100g ricotta
75g parmesan, finely grated, plus extra to serve
2,5 tbsp parsley leaves, finely chopped
1 whole egg, plus 1 yolk extra
1,5 tbsp plain flour
6 garlic cloves, peeled and crushed
4 tbsp basil leaves, roughly chopped
600g tinned peeled plum tomatoes (ie 1½ 400g tins), blitzed smooth
1,5 tsp tomato paste
1,5 tsp caster sugar
¼ tsp chilli flakes
¾ tsp paprika
2 tsp fresh oregano leaves, finely chopped
45g pitted kalamata olives, torn in half
Heat the oven to 180C (160C fan)/390F/gas 4.
On a large oven tray lined with baking paper, toss
Heat two tablespoons of oil in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.
Heat the remaining two tablespoons of oil in the same pan, fry the remaining garlic for a minute, until fragrant, then stir in the tomatoes, tomato paste, sugar, chilli, paprika, oregano, a teaspoon of salt and a good grind of pepper, and cook, stirring occasionally, for eight minutes, or until thickened slightly.
Remove from the heat, scatter over the olives, the last of the basil and a grating of parmesan, and serve straight from the pan.