Start with this as your pasta sauce base. I added a jar of passata and a can of diced tomato. In a separate pan, add evoo, fry the strips of eggplant, add to sauce. Ditto for the mushroom. Add a slug of red wine and salt to taste.
Prepare the meatballs. I use a mixture of beef mince, bread made into crumbs, egg, onion, garlic, but will probably try this method from Heston Blumenthal if I can be bothered to get out my mincer. Pan fry them till brown on all sides. Place them into the sauce. Deglaze the pan with water or red wine, and pour that into the pot also. Add salt to taste.
Serve with mashed potato and steamed baby peas.