For the tomato stock:
Roughly chop the vegetables and put in a saucepan along with the herbs, spices and water. Bring to the boil, then add the chopped tomatoes and simmer for 15 minutes.
For the smoked aubergine purée:
Preheat the oven to 200°C. Roast the aubergines in the oven until the skins begin to split and crack. Place in a bowl, cover with cling film and allow to steam for 20 minutes. When the aubergines are soft, peel the skins and place the flesh in a blender. Blitz with the olive oil, lemon juice and cumin until smooth. Season well.
For the arancini:
Heat a large, heavy-based pan on high heat. Add the olive oil, onion and garlic and cook until softened. Add the rice and butter, turn to medium heat and cook until the butter has melted, stirring constantly. Add the wine and bubble away for a few minutes, continuing to stir regularly.
Start adding the stock, little by little, ensuring the rice absorbs each ladleful of liquid before adding the next. Keep stirring regularly as this releases the starch from the rice, making it easier to shape later. Continue until the rice is ‘al dente’; about 15 minutes.
Add the passata and season, and cook for a further 5 minutes on low heat until the rice is cooked through. Pour the risotto onto a tray and allow to cool. When cool, add the chopped basil and divide into eight equal balls. Stuff each ball with a baby mozzarella in the centre and wrap the risotto around it. Shape into cones.
Preheat the oven to 180°C. Mix the Parmesan and breadcrumbs together. Place the flour, eggs and breadcrumbs in three separate shallow bowls. Dredge each cone in flour, then place in the egg and finally the breadcrumbs, ensuring each cone is completely covered. Heat the oil for deep-frying to 180°C and deep-fry the arancini until golden brown. Transfer to the preheated oven and continue to cook for 5 minutes. Serve 2 cones per portion with some of the purée and semi-dried cherry tomatoes.