Ingredients

How to make it

  • Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saute
  • until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
  • Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    This sounds absolutely amazing! I love cooking with eggplant! Thanks for sharing this, will definitely try it!
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    " It was excellent "
    victoriaregina ate it and said...
    Love this peeta! ^5
    Was this review helpful? Yes Flag

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