Eggplant suppli with tomato sugo

Toss eggplant with 60ml (1/4 cup) oil in a bowl, then season with salt and pepper. Heat a heavy-based frying pan over high heat. Add eggplant and cook, tossing, for 8 minutes or until soft. Add half the garlic and cook for 30 seconds or until fragrant. Transfer to a bowl. Reserve the pan.

To make risotto, place stock and wine in a saucepan, bring to the boil, then reduce heat to low. Heat 2 tbs oil and butter in the reserved pan over medium heat. Add onion and stir for 5 minutes or until soft. Add rice and stir for 2 minutes or until well coated. Add stock mixture, 125ml (1/2 cup) at a time, stirring frequently and allowing stock to be absorbed before adding the next 125ml, until all stock mixture is used, rice is al dente and mixture is thick and dry; this will take about 20 minutes.

Add risotto to eggplant mixture with parmesan, one-quarter of the eggs and 2 tbs breadcrumbs. Season, cover and refrigerate for at least 2 hours to firm.

To make supplì, scatter cheese over risotto mixture. Roll 2 tbs mixture into 20 balls. Place flour, remaining eggs and breadcrumbs in separate bowls. Dust balls with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a tray lined with baking paper.

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Fry supplì, in 3 batches, turning occasionally, for 6 minutes or until golden and warmed through. Drain on paper towel.

Meanwhile, to make tomato sugo, heat remaining 2 tbs oil in a frying pan over medium heat. Add tomatoes and remaining garlic, and cook, stirring, for 5 minutes. Add sugar, vinegar and 1/2 tsp salt and cook, stirring, for 5 minutes or until tomatoes are soft. Season.

Divide sugo among shallow bowls. Break supplì in half and add to sugo. Scatter with basil leaves to serve.