Simon Rimmer served up tasty aubergine koftas with tomato sauce on Sunday Brunch.

The ingredients are: 2 finely diced onions, 2 finely diced aubergines, 200g breadcrumbs, 1tsp chilli flakes, 10 basil leaves, finely chopped, zest and juice 1 lemon and 1 cloves grated garlic.

For the seasoned flour for frying: 200g flour, 100g polenta, 1 tbsp smoked paprika and 50g finely grated Italian hard vegetarian cheese (parmesan style).

For the sauce: 100ml olive oil, 1 stalk celery, finely chopped, 2 cloves chopped garlic, 2 x 400g tins chopped tomatoes, 45g tomato puree, salt and pepper and 150ml veg stock.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.