Start by preparing the eggplant mushroom sauce. Cut the eggplant and tomatoes into chunks and heat a little extra virgin olive oil in a pan. When the oil is hot, add a clove of garlic, then the eggplant and tomatoes. Add a few fresh basil leaves and a pinch of salt. Let it cook, stirring occasionally, until the eggplant is soft and the tomatoes have broken down. While the eggplant is cooling, you can soak the raisins to soften them. Once the eggplant is cool enough, roughly chop the almonds and place them in a large bowl with the previously prepared eggplant mushrooms, the pitted olives, the drained raisins, the chopped almonds, and, if desired, the capers for a spicy touch. Mix everything well and add the almond flour, cornstarch, and additional fresh basil leaves. Preheat the oven to 180 degrees Celsius. Use your hands to form small meatballs with the mixture and coat them in breadcrumbs. Arrange them on a baking sheet previously greased with a drizzle of extra virgin olive oil and drizzle with another drizzle of oil. Bake the meatballs at 180 degrees Celsius for 20 minutes, remembering to gently flip them halfway through cooking after 10 minutes. When the meatballs are golden and crispy, remove them from the oven and serve hot. These mushroom-style eggplant meatballs are perfect for a quick and delicious meal that will delight your guests. Enjoy your meal! (recipe created in collaboration with Laura “ladfoodie”)