Spaghetti with Eggplant Sauce and Meatballs Recipe
Ingredients
| Egg | 1 (To make the Meatballs :) | |
| Milk | 1/4 Cup (16 tbs) (To make the Meatballs :) | |
| Whole-wheat bread - 2 slices, crumbled | ||
| Ground beef | 1/2 Pound (To make the Meatballs :) | |
| Onion | 1/4 Cup (16 tbs), finely chopped (To make the Meatballs :) | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped (To make the Meatballs :) | |
| Parsley | 1 Tablespoon, chopped (To make the Meatballs :) | |
| Garlic | 1 Clove (5gm), crushed (To make the Meatballs :) | |
| Salt | 1/2 Teaspoon (To make the Meatballs :) | |
| Ground pepper | 1 Dash (To make the Meatballs :) | |
| Eggplant - 1 (1 to 1 1/2 lb), unpared and cut in 1 -inch cubes | ||
| Onion | 1/2 Cup (16 tbs), finely chopped (Salad oil - 1/4 cup) | |
| Garlic | 1 Clove (5gm), crushed (Salad oil - 1/4 cup) | |
| Parsley | 2 Tablespoon, chopped (Salad oil - 1/4 cup) | |
| Tomatoes | 1 Can (10oz) (Salad oil - 1/4 cup) | |
| Tomato Paste | 1 Can (10oz) (Salad oil - 1/4 cup) | |
| Dry red wine | 1/2 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Oregano leaves | 1 Teaspoon, dried (Salad oil - 1/4 cup) | |
| Salt | 1 Teaspoon (Salad oil - 1/4 cup) | |
| Sugar | 1 Teaspoon (Salad oil - 1/4 cup) | |
| Thin spaghetti - 1 lb, cooked as label directs | ||
| Parmesan cheese | 2 Tablespoon, grated (Salad oil - 1/4 cup) | |
Directions
MAKING
To Make Meatballs:
1. In medium bowl, beat egg slightly and mix well adding milk and bread.
2. Let it stand for 5 minutes.
3. Add rest of meatball ingredients and mix until well blended.
4. Shape into 24 balls-€”1 inch in diameter.
5. In 2 tablespoons oil in 5-quart Dutch oven, saute meatballs, turning until browned-€”about 10 minutes.
6. Remove from Dutch oven and set aside.
To Make Eggplant Sauce:
7. In a 5-quart Dutch oven, heat oil over medium heat and cook eggplant cubes, onion, garlic and parsley until onion is transparent and tender-€”5 minutes.
8. Stir in tomatoes, tomato paste, wine, oregano, salt and sugar and break up tomatoes with fork.
9. Add meatballs and simmer with cover reducing heat for 45 minutes, stirring occasionally.
SERVING
10. Serve over drained spaghetti.
To Make Meatballs:
1. In medium bowl, beat egg slightly and mix well adding milk and bread.
2. Let it stand for 5 minutes.
3. Add rest of meatball ingredients and mix until well blended.
4. Shape into 24 balls-€”1 inch in diameter.
5. In 2 tablespoons oil in 5-quart Dutch oven, saute meatballs, turning until browned-€”about 10 minutes.
6. Remove from Dutch oven and set aside.
To Make Eggplant Sauce:
7. In a 5-quart Dutch oven, heat oil over medium heat and cook eggplant cubes, onion, garlic and parsley until onion is transparent and tender-€”5 minutes.
8. Stir in tomatoes, tomato paste, wine, oregano, salt and sugar and break up tomatoes with fork.
9. Add meatballs and simmer with cover reducing heat for 45 minutes, stirring occasionally.
SERVING
10. Serve over drained spaghetti.
Chef
