Roast the eggplants whole at 200°C for 30–40 min until collapsed and soft, or peel and cube, then steam or pan-fry until tender.

Once cool, scoop out the flesh and finely chop or mash.

In a bowl, combine mashed eggplant, breadcrumbs, egg, minced garlic, parsley, Parmigiano, and diced provola.

Season with salt and pepper. The mix should be soft but shapeable—add extra breadcrumbs if too wet.

Form small balls (golf-ball sized), and coat lightly in more breadcrumbs.

Pan-fry in olive oil over medium heat until golden on all sides, or bake at 200°C for 15–20 minutes until crisp.

Blend the tomatoes until smooth, then strain through a fine sieve or cheesecloth to extract clear-ish tomato water.

In a saucepan, warm olive oil with the garlic and chili.

Add the tomato water and season with salt. Simmer gently for 5–10 minutes, just to meld the flavors (don’t reduce too much).

Strain again if needed for a cleaner finish. Remove garlic before serving.

Place a few warm polpette in a shallow bowl. Pour a small ladle of hot tomato water around them. Garnish with a drizzle of olive oil, a basil leaf, or a sprinkle of chili flakes.