Eggplant Meatballs in Tomato Sauce

Method

1. For the sauce: sauté a garlic clove in olive oil.
2. Add the tomato passata, a little water, season with salt, and simmer covered for 30–40 minutes.
3. Meanwhile, cut the eggplant into small dice.
4. In a non-stick pan, heat olive oil with a crushed garlic clove.
5. Add the eggplant cubes, season with salt, and cook over high heat for about 10 minutes, stirring occasionally.
6. Remove the garlic and let the eggplant cool slightly.
7. In a bowl, combine the cooked eggplant, breadcrumbs, grated Grana Padano, parsley, salt, and pepper. Optionally add mustard and cumin.
8. Mix with your hands and form walnut-sized balls.
9. In the same pan, heat a drizzle of oil, add the meatballs, and let them brown for about 5 minutes, shaking the pan to cook evenly.
10. Add the tomato sauce to the pan, give a quick stir to coat.
11. Remove from heat, garnish with fresh basil.