Begin by chopping the eggplant into bite-sized cubes and placing them in a colander. Generously sprinkle salt over the eggplant and allow it to drain for approximately 30 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for 5-7 minutes until translucent. Then, stir in one yellow and one red bell pepper, cooking for an additional 4-5 minutes.

Incorporate the drained eggplant into the pot and cook for another 5 minutes until tender.

Add 3 minced garlic cloves, 1 tablespoon of paprika, 1 teaspoon of cumin, 1 teaspoon of turmeric, and a dash of cayenne pepper, stirring for 1-2 minutes.

Pour in one can of crushed tomatoes and 2 cups of beef broth, simmer for 15 minutes, stirring occasionally.

Preheat oven to 375°F (190°C). In a large mixing bowl, combine the onion mixture, 1 cup of panko, 1 beaten egg, and your choice of ground protein. Mix well and shape into meatballs.

Place meatballs on a parchment-lined baking sheet and bake for 15-18 minutes until golden-brown and reaching an internal temperature of 165°F (74°C).

Gently transfer the meatballs to the simmering sauce, stir to coat, adjust seasoning, and simmer for 5-10 minutes.

Garnish with chopped cilantro. Serve warm with couscous, rice, or quinoa.