Tagliatelle with Eggplant & Meatballs

For the meatballs:  Combine all ingredients in a large bowl and mix well

form into 1 ½” meatballs on a sheet pan.

For the sauce:  In a large straight sided skillet, heat oil over medium heat.

When oil is hot, add garlic.

Once garlic is sizzling, add eggplant.  Cook eggplant for 10 minutes, constantly stirring; add tomatoes.

Slosh out tomato can with 2 cups water and add to the skillet. 

Bring sauce to a simmer; cook until eggplant is almost tender, about 10-15 minutes.

  Add uncooked meatballs; simmer until meat is cooked through, about 20-25 minutes. 

In the meantime, bring a large pot of salted water to a boil; cook pasta until al dente. 

When pasta is ready, use tongs to transfer it to the skillet of sauce.  Sprinkle in basil. 

Toss to coat the pasta with sauce, adding a bit of pasta water if the sauce seems too thick.  Add salt to taste.

Remove skillet from heat, toss in cheese, and serve.