Vegan Aubergine 'Meatballs' Recipe

Name: Vegan Aubergine 'Meatballs' Recipe
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons refined coconut oil; 3 tablespoons olive oil, plus extra as needed; 2 aubergines, diced; 1 onion, diced; 2 cloves of garlic, crushed; 15 black olives, pitted and roughly chopped; 2 teaspoons red pepper paste; 2 teaspoons tomato purée; 1 teaspoon paprika; 2 teaspoons fennel seeds (optional); 2 tablespoons sunflower seeds; 2 tablespoons pine nuts; 1 tablespoon ground flaxseeds; 1 tablespoon water; leaves from 1 sprig of fresh rosemary, finely chopped; 2 tablespoons fresh parsley, roughly chopped; zest of ¼ lemon; 150g cooked Puy lentils; 5–7 tablespoons dried breadcrumbs; 4 tablespoons gram flour; 1 teaspoon baking powder; a good grinding of salt and freshly ground black pepper; 400g dried spaghetti; 1 tablespoon olive oil; 2 cloves of garlic; 300ml tomato passata; a large handful of fresh basil, leaves roughly torn