Sunny pork meatballs

Ingredients

Metric

Imperial

500 g	1 1/4 lb	eggplant, cut into cubes
340 g	3/4 lb	zucchini, cut into rings
340 g	3/4 lb	peppers, deseeded and cut into 8 (your choice of colour)
340 g	3/4 lb	diced onions
45 ml	3 tbsp	olive oil
900 g	2 lb	extra-lean ground pork
45 ml	3 tbsp	breadcrumbs
1	1	egg
15	15	chopped mint leaves
2	2	chopped garlic cloves
5 ml	1 tsp	powdered cumin
250 ml	1 cup	plain yogurt
22.5 ml	1 1/2 tbsp	ground coriander
-	-	Salt and pepper

Preheat oven to 425° F.
Place the vegetables in a mixing bowl, add salt and pepper, pour in the oil and mix well. Transfer to a baking sheet lined with parchment paper and cook in the oven for 25 minutes, stirring the mixture twice as it cooks.
Put the ground pork, the breadcrumbs, the egg, the mint, the garlic and the cumin in a bowl and mix well.
Make meatballs, place them side by side on a baking sheet lined with parchment paper, then cook for 10 minutes.
Mix the yogurt with the coriander. Add salt and paper.
Serve the meatballs over the vegetables accompanied by a ramekin of sauce.