Patties:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, add onions, ½ teaspoon salt and sauté until softened. Add the garlic and sauté for 1 more minute, until fragrant. Add eggplant cubes and sauté, stirring every now and then until browned and soft. Transfer to a food processor and process to a puree. Remove filling and place in a large bowl. Add the stale breadcrumbs, parmesan cheese, olives, capers, parsley, mint, egg and season with salt and pepper. Mix everything together, cover with clingfilm and refrigerate for 30 minutes.
2. Remove from fridge. Form into patties and cover with dried breadcrumbs. Place patties on a baking tray with parchment paper.
3. Add just enough olive oil to cover the base of your skillet.
4. Over medium-high heat, when the oil is hot, add patties and cook on each side until browned.
5. Preheat oven to 180C/350F and warm patties for a few minutes before serving. Serve with tomato sauce on the side or on top of patties.

Tomato Sauce:

1. Heat 2 tablespoons olive oil in a small saucepan.
2. Add the onion and sauté until softened then add the garlic and sauté stirring for 1 minute until fragrant.
3. Stir in the tomatoes and tomato paste, then add the basil sprig, dried oregano, sugar, chilli flakes and season with salt and pepper. Simmer for 30 minutes.
4. Remove the basil sprig. Stir in the vinegar and 1 tablespoon olive oil. Taste and adjust seasonings. Serve warm.

5. Enjoy!