Eggplant and Meatballs with Pasta

Recently a local grocer had a great sale on eggplants, so I bought several.  After making Eggplant Parmesan and eggplant sandwiches I decided to make eggplant and meatballs with pasta.  This is an old Italian casserole dish that uses few ingredients, yet feeds many.   And the best part, you cook it on the stove top in your dutch oven pan.

You will need:
1 medium eggplant
1/4 cup olive oil
1 28 oz can San Marzano tomatoes
3 cloves garlic
1/4 cup loosely packed fresh basil leaves
1/4 cup Parmigiana-Reggiano cheese
10 - 12 meatballs (1/2 inch sized)
salt and pepper
spaghetti

I always have meatballs pre-made and pre-cooked in my freezer.  This cuts down on time when I am making lots of dishes.  If the meatball is not the star of the dish, I just use a simple meatball made of ground meat, chopped onion, bread crumbs, beaten egg, kosher salt and fresh parsley.  Roll out the meatballs, cook them in the oven, then freeze them and you always have them on hand and ready to go, (just thaw and use in soups, casseroles, etc).

 Peel and chop the eggplant, (about 1/2 inch cubes).

 Peel and slice the garlic cloves.

In a dutch oven, preheat over medium heat, the olive oil.  When the oil is hot, add the garlic.

Once the garlic starts to sizzle, add the eggplant, (about 30 seconds).

The eggplant will fill up most of the pan, but don't worry, it will cook down.

Be sure to salt and pepper the eggplant, so it is well seasoned.  Stir every so often, so the eggplant doesn't stick and burn.  Cook for about 10 minutes.

See how the eggplant has cooked down, and it has a slightly brown coloring.

Now add your tomatoes.

Note:  San Marzano tomatoes are the best to use, (they are naturally sweet), but if you don't have these, you can use regular tomatoes and add 1 teaspoon of sugar.

Break up the tomatoes.  I just use my hands, (the best kitchen tools you have!).

Now add about 1/4 cup of water to the tomato can, swish it around to get all the little bits out and add it to the pot.

Give everything a good stir and simmer on medium low for about 10 to 15 minutes, until the eggplant is softened, (uncovered).














While the tomatoes and eggplant are cooking, start your water boiling and cook 1/2 pound of spaghetti.   If you want, you can use angel hair pasta, tagliatelle, penne', any kind of pasta that will hold the sauce well.

 After about 10 minutes, add the meatballs to the sauce.  Cook for another 10 minutes to thoroughly heat the meatballs.

 While the meatballs are cooking, grate your cheese, and chop your basil.

 Once the spaghetti is al dente', drain and add to the eggplant and tomatoes and stir in.  Give it a taste for seasoning, does it need a little more salt or pepper?

Now plate up, Sprinkle with cheese and basil and eat up !!

Tonight I am serving my eggplant and meatballs with fresh saute' green beans, a green salad, and homemade bread.

This casserole tastes even better tomorrow when the flavors all marry together.

Enjoy  !!