Eggplant Meatballs
3 Tbs olive oil
3 cloves garlic, minced
1 eggplant (~12 oz.) peeled and diced
1 to 2 Tbs water
1 1/4 cup fresh bread crumbs
1/2 cup minced fresh Italian parsley leaves
1/2 tsp fine sea salt
1 1/2 tsp dried oregano
2 large eggs slightly beaten
1/2 cupfreshly grated Pecorino (Romano) cheese
1/4 cupvegetable oil
3 cup tomato pasta sauce, warmed through
1 lb. pasta
Heat olive oil in a large nonstick skillet or saucepan and slowly cook the garlic over medium heat until golden. Add the eggplant and 1 T of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool.
Combine the bread crumbs, parsley, salt, oregano, eggs and cheese in a large bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. There should be enough to make about eighteen. Heat the vegetable oil in a large sauté pan over medium high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated oven until browned, 20 to 25 minutes. Transfer meatballs to the tomato sauce and keep hot.
Prepare pasta according to package directions. Drain and place pasta in a serving dish. Mix with some of the tomato sauce, then arrange the meatballs and sauce on top of the pasta, and serve immediately. Pass additional cheese for sprinkling on top.
NOTE: When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking.