Eggplant Meatballs

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* Exported from MasterCook *

 

Macaroni with Eggplant Meatballs

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 0 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

3 cloves garlic -- minced

1 12-oz eggplant -- peeled and diced

1 tablespoon water -- (1 to 2)

1 1/4 cups fresh bread crumbs

1/2 cup minced fresh Italian parsley leaves

1/2 teaspoon fine sea salt

1 1/2 teaspoons dried oregano

2 large eggs -- slightly beaten

1/2 cup freshly grated Pecorino cheese

1/4 cup vegetable oil

3 cups tomato sauce with basil -- kept hot

1 pound macaroni

 

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 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 saute 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°F oven until browned, 20 to 25 minutes.

Transfer the meatballs to the tomato sauce and keep hot.

 

Cook the macaroni according to the package directions. Drain and place the

macaroni 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.

 

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Per Serving (excluding unknown items): 3311 Calories; 127g Fat (34.2% calories

from fat); 104g Protein; 445g Carbohydrate; 31g Dietary Fiber; 406mg

Cholesterol; 6730mg Sodium. Exchanges: 23 1/2 Grain(Starch); 4 Lean Meat; 13

Vegetable; 21 1/2 Fat.

 

NOTES : Maccheroni con Polpettine di Melanzane: Here's a nice choice for an

Italian-American vegetarian macaroni and meatball dish that my mother makes. The

meatballs are made using cooked eggplant instead of ground meats. It is

wonderfully surprising how good this taste, and Mom always get rave reviews. Any

short cut of dried pasta such as macaroni, rigatoni, gemelli or ziti would be a

good choice. -mae

 

Nutr. Assoc. : 0 0 0 0 0 3394 1326 0 0 1034 0 1506 0

 

 

* Exported from MasterCook *

 

Tomato and Basil Sauce

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 0 Preparation Time :0:00

Categories : Potatoes Sauce

 

Amount Measure Ingredient -- Preparation Method

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5 pounds ripe plum tomatoes

or canned plum tomatoes (see tip)

1/2 cup extra virgin olive oil

2/3 cup diced onion

3 cloves garlic -- minced

1 1/2 cups dry red wine

1/4 cup sugar

1 tablespoon fine sea salt -- or to taste

Freshly ground black pepper -- to taste

6 large sprigs fresh basil -- (6 to 8)

 

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them

in a food processor, blender, or food mill until smooth. Strain the fresh of

canned tomatoes through a fine sieve to remove skins and seeds. Set aside.

 

Heat the olive oil in a large pot and cook the onion over a medium heat,

stirring, until soft.

 

Add the garlic and cook, stirring occasionally, until it becomes soft. Do not

let the garlic brown or an acid taste will be imparted in the sauce. Add the

remaining ingredients, reduce the heat to low, and simmer until thickened, about

15 minutes.

 

Makes 9 1/2 - 10 Cups

 

 

TIP - Substitute three 28-ounce cans crushed plum tomatoes with their liquid

 

Yield:

" 10 cups "

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Per Serving (excluding unknown items): 1899 Calories; 115g Fat (58.2% calories

from fat); 21g Protein; 165g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;

6814mg Sodium. Exchanges: 21 Vegetable; 21 1/2 Fat; 3 1/2 Other Carbohydrates.

 

NOTES : Salsa di Pomodoro e Basilico: Canned Tomato Sauce will never measure up

to homemade. This is a basic all-purpose meatless sauce. -mae

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1326 0 0