Meatless Meatballs in Rich Tomato Sauce

• Preheat oven to 375º. Line a baking sheet with parchment paper.
• To make the meatballs, warm a large frying pan over medium heat, add oil, then the eggplant, onion, garlic powder, olives, sundried tomatoes, Worcestershire sauce, Italian seasoning and salt, and sauté 5 to 10 minutes, until starting to color.
• Place oats and flaxseeds in a food processor and blend to form coarse crumbs. Transfer to a bowl and set aside. Place the sautéed mix, along with the basil, in the food processor. Combine roughly.
• Transfer to the bowl with the crumb mixture, stir to combine, and leave in the fridge to thicken for 10 minutes.
• Remove from the fridge and roll into golf ball-sized "meatballs" (makes around 12) and place on the prepared baking sheet; then bake in the oven for 20 minutes, or until golden brown.
• Meanwhile, prepare the tomato sauce. Warm a saucepan over medium heat and add oil, garlic and sundried tomatoes. Sauté for a few minutes; then add diced tomatoes, basil and salt. Reduce heat to a gentle simmer and cook about 20 minutes, stirring every few minutes.
• Serve the meatballs on a bed of spinach, if desired, and top with the tomato sauce and grated Parmesan, if you like.

Variations:

• Spice things up by adding half a chile to the sauce.
• For vegans: Use vegan Worcestershire sauce, or replace with barbecue sauce, and use vegan yogurt and cheese (or omit them) for serving.