Preheat oven to 350 degrees
Toss eggplant, onions and tomatoes on a sheet pan with olive oil, salt and pepper
Roast 30 minutes until soft.
Once the eggplant is cooked, remove from oven and let sit to cool a few minutes. Add all ingredients from the sheet pan along with garlic into a blender and blend until smooth.
You can let cool and refrigerate mixture until ready to make the meatballs later in the week or continue to the next step.
Add panko until the mixture is less watery and can form ball shapes. Taking an ice cream scoop, scoop mixture onto baking sheet and cook another 20-25 minutes until balls are hardened.
This can be a "meatless" meal, or I cooked up some ground beef and added it to leftover sauce for some added protein and topped with Soba Noodles.