Aubergine meatballs and arrabiata sauce

The following recipe is another product of too many hours spent watching the Good Food Channel. The original recipe for polpette di malanzane, or aubergine meatballs, was by Catherine Fulvio. This is my version.
Ingredients
2 large aubergines4 cloves of crushed garlic100g of grated pecorino, parmesan or finely crumbled feta250g breadcrumbs1 tablespoon of chopped mint1 tablespoon of chopped oregano, or half a tablespoon of dried oregano1 eggSalt and pepperOlive or sunflower oil for frying
Arrabiata sauce
2 x 400g cans of chopped tomatoes1 tablespoon of tomato puree4 cloves of crushed garlicHalf a teaspoon of dried red chili flakesJuice of 1 lemonSaltOlive oil
Put the aubergines on a baking tray and then place under a very hot grill, turning occasionally, until the skin is charred. Set to one side and allow to cool. Once the aubergines have cooled, slit the skin open and scoop out the flesh onto a chopping board. Chop finely and then place in a bowl. Add the herbs, garlic, egg and cheese, season with salt and pepper, and then stir to incorporate all of the ingredients. Then add the breadcrumbs and stir until fully incorporated. Next, shape the balls by scooping out teaspoon-sized pieces of the mixture and rolling them into balls in your hand. Place on a tray or plate and set to one side until you have shaped all the mixture. Next, heat the oil in a large frying pan. Once the oil is hot enough, carefully drop the balls into the hot oil. They will take a couple of minutes to cook on each side. Turn them to cook the other side so that they are browned all over. Remove from the pan and place the cooked balls on a baking tray while you cook the remaining balls in batches.
Once you have cooked all the aubergine meatballs, make the arrabiata sauce. Fry the garlic gently in olive oil, then add the tomatoes, tomato puree, lemon juice and chili. Season with salt and stir until the sauce is simmering. Next, add all the aubergine meatballs to the pan and stir so that they are coated in sauce. Continue cooking for a few minutes to ensure the balls are heated through.
Serve with pasta and freshly grated pecorino or parmesan. Serves 4.