Method

• 1.
  Preheat oven to 160°C fan-forced. Spread the breadcrumbs out on a baking tray and bake for 12 minutes, until lightly browned and dried out. Set aside to cool and turn the oven temperature up to 220°C fan.

• 2.
  On a large, baking paper-lined tray, toss the aubergine with 75ml of oil, 1/2 tsp salt and a good grind of black pepper. Spread out as much as possible and bake for 30 minutes, tossing halfway through, until golden brown.
• 3.
  Roughly chop aubergine into a chunky mash, then transfer to a large bowl and chill for 20 minutes, or until cool. Add the ricotta, parmesan, parsley, egg, yolk, flour, breadcrumbs, one-third of the garlic, 10g of basil, 1/4 tsp salt and a good grind of black pepper. Mix well, then with lightly oiled hands, shape the mixture into 16 golf ball-sized dumplings, about 55g each, compressing them so they hold together.
• 4.
  Place 2 tbs oil into a large non-stick frypan on a medium high heat. In 2 batches, fry the dumplings for 3-4 minutes, turning them until golden brown all over. Adjust the heat if they’re browning too much. Add another 1 tbs oil and fry the remaining dumplings in the same way. Transfer to a plate and set aside.
• 5.
  Preheat oven to 180°C fan. Place the remaining 2 tbs oil into a large saute pan on a medium-high heat. Add remaining garlic and cook for 1 minute until fragrant, then add canned tomatoes, tomato paste, sugar, chilli flakes, paprika, oregano, 1 tsp salt and a good grind of black pepper and cook for 8 minutes or until thickened slightly, stirring occasionally. Pour in 400ml water, then bring to a simmer. Lower heat to medium and simmer for another 10 minutes.
• 6.
  Pour the sauce into a medium baking dish, top with the dumplings and bake for 20 minutes, until bubbling. Remove from the oven, scatter over olives, the remaining basil and grated parmesan, and serve.