Preheat oven to 350 degrees F.
Heat olive oil over medium heat in a large saute pan.
Add garlic and cook for 1-2 minutes.
Add eggplant and artichokes to saute pan.
Pour vegetable broth into pan, cook ingredients until eggplant is soft (about 15 minutes)
When eggplant is tender remove from saute pan and place into a medium bowl.
Add to eggplant bread crumbs, egg, cheese, oregano, basil, salt, and pepper.
Combine ingredients well.
Using 1-2 tablespoons of eggplant mixture form balls (about 20).
Coat a baking pan with olive oil spray.
Place eggplant artichoke balls onto the baking pan.
Place balls into oven and brown for 20 minutes.
After eggplant artichoke balls are browned remove them from the oven and place into a large saute pan.
Pour tomato sauce over eggplant artichoke balls.
Heat over medium heat for about 5-10 minutes or until heated through.
Serve on pasta or zoodles.