Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Place the aubergine, onion, garlic and olive oil in a roasting tin. Stir well and then roast for 30-40 minutes, stirring occasionally, until cooked through. Remove from the oven and allow to cool slightly.

While the aubergines are cooking make the tomato sauce. Heat the olive oil in a saucepan over a medium heat. Add the onion, stir and cover, reducing the heat to low. Cook for around 10 minutes until soft. Add the garlic and cook for another minute, then stir in the remaining ingredients. Bring to the boil then reduce the heat to a simmer and let it bubble away while you get on with the meatballs. You can blend the sauce or leave it as it is depending on your preference

Returning to the meatballs place the walnuts in a food processor and pulse, then add the remaining ingredients for the meatballs, including the aubergine mixture and pulse until well combined. You will probably need to scrape the sides down at least once.

Lightly oil your hands and shape into 12 balls. Place on a baking tray that is lined with greaseproof paper and bake in the oven for 25 minutes, turning halfway.

Once the meatballs are almost done cook the gnocchi according to the packet instructions, then add to the tomato sauce with the black olives. Carefully stir through the meatballs and serve!