Preparation
Wash and cut the aubergines into cubes. Transfer them to a pan with a drizzle of olive oil and sauté them flavoring with salt, pepper and oregano. Wash the potatoes and cook them with the peel in boiling water for about 30 minutes. Peel when still hot and crush with Cicioni cut into small pieces, using a potato masher. Flavor with salt and pepper, and add the aubergines to the mixture. With your hands, knead the dough until blended, making sure that the aubergine pieces remain intact.
Put in the fridge for 2 hours at least.
Meanwhile, prepare the tomato sauce by dicing the red and yellow tomatoes, previously washed, and cook them in a pan with a drizzle of extra virgin olive oil.
Once cooked, blend them with an immersion blender in a separate bowl to get a sauce. Flavor with salt and pepper.
Remove the dough from the fridge and form balls with your hands, lay them on a tray covered with baking paper, and bake at 170°C for about 20 minutes or until the balls have browned. Put the tomato sauce on the dish and place the balls on top, then serve.
