Recipe: Macaroni with Eggplant Meatballs and Tomato and Basil Sauce

MACARONI WITH EGGPLANT MEATBALLS

FOR THE EGGPLANT MEATBALLS:
3 tbsp. olive oil
3 cloves garlic, minced
1 eggplant (about 12 ounces), peeled and diced
1 to 2 tbsp. water
1 1/4 cups 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 cup freshly grated Pecorino cheese
1/4 cup vegetable oil
3 cups tomato and basil sauce kept hot
1 pound macaroni
FOR THE TOMATO AND BASIL SAUCE:
5 pounds ripe plum tomatoes (or three cans (28-ounces each) crushed plum tomatoes with their liquid)
1/2 cup extra-virgin olive oil
2/3 cup diced onion
3 cloves garlic, minced
1 1/2 cups dry red wine
1/2 cup sugar
1 tbsp. fine sea salt or to taste
Freshly ground black pepper to taste
6 to 8 large sprigs fresh basil

HOW TO MAKE THE EGGPLANT MEATBALLS:
Heat the olive oil in a large nonstick skillet or saucepan, and slowly cook the garlic over medium heat until golden.

Add the eggplant and 1 tablespoon 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 cool.

Combine the bread crumbs, parsley, salt, oregano, eggs and cheese in a large bowl. Stir in the eggplant, mix well and let 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 18.

Heat the vegetable oil in a large saut 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 350 degree F oven until browned, 10 to 25 minutes. Transfer the meatballs to the tomato sauce and keep hot.

Cook the macaroni according to the directions. Drain and place in a serving dish.

Mix macaroni 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.

HOW TO MAKE THE TOMATO AND BASIL SAUCE:
If using fresh tomatoes, core them, cut them into coarse chunks, and pur e them in a food processor, blender or food mill until smooth. Strain the fresh or canned tomatoes through a fine sieve to remove the skins and seeds. Set aside.

Heat the olive oil in a large pot, and cook the onion over medium heat, stirring, until soft. Add the garlic and cook, stirring occasionally, until soft. Do not let the garlic brown or an acrid taste will be imparted to the sauce.

Pour in the tomatoes and wine, and stir to combine. Add the remaining ingredients, reduce heat to low and simmer until thickened, about 15 minutes.

HOME MATTERS TIP:
When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking.

This recipe was demonstrated by Home Matters guest Mary Ann Esposito, author of Mangia Pasta
Source: Discovery Home