Preheat your oven to 180 C.

Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the meatball ingredients except the meat and mix with your hands well, this will soften the onions and enable the spices to blend in the mixture evenly. Add the ground meat and mix well again until the mixture resembles a soft dough.

With wet hands take a piece of meat mixture the size of a large walnut and roll into a large finger shape about 1 inch thick. Continue until all the mixture is used. The meatballs can now be covered and stored in the fridge until required.

In a baking dish, create layers with the vegetables and the meatballs. Add the chopped tomatoes, water, and olive oil. Season with salt and pepper and gently mix. Bake in the oven for about 45 to 50 minutes or until the potatoes are soft and the sauce has thickened. To cook on the stove top, use a wide heavy pan and cook the casserole covered, at medium to low heat. You can start with medium heat until it starts bubbling and turn to heat to low. I would imagine 40 to 45 minutes should be enough.