Ingredients

• ¼ cup chopped onion
• Ground black pepper to taste
• 1 tsp minced garlic
• Ground chicken breast
• ½ cup cubed eggplant
• 1 egg white
• ½ cup cubed zucchini
• 1 tsp finely chopped shallots
• ½ cup chopped roasted capsicum
• 1 tsp Dijon mustard
• 2 plum tomatoes, chopped
• 1 tsp chopped fresh basil
• ½ cup chopped tomatoes
• 1 tsp chopped parsley
• 1 tbls fresh basil leaves, chopped fine
• 1 tsp chopped fresh mint
• 2 dashes hot pepper sauce

Method

• Heat a medium sized pan over medium heat and lightly coat with non-fat cooking spray.
• Add the onions and garlic and cook for 2 to 3 minutes, until softened.
• Add the eggplant,zucchini, and roasted red capsicum. Add the plum tomatoes, canned tomatoes, basil, and freshly ground pepper.
• Simmer gently for 15 minutes. Set aside.
• In a medium sized bowl, combine the chicken, egg white, shallots, mustard, basil, parsley, mint, black pepper, and hot pepper sauce. Mix gently and shape into two meatballs.