Anacapri's Eggplant Meatballs

1 Large Eggplant, cubed and unpeeled

2 Cloves Garlic, minced

½ Red Onion, chopped

½ Sweet Onion, chopped

1 Large and 1 Small Anacapri  Arrabiata sauce (frozen) OR approximately 30 oz. of your favorite sauce 

½ cup fresh Basil, chopped

½ cup fresh Parsley, chopped

2 eggs, beaten

½ cup Pecorino Romano, grated

1 cup Italian breadcrumbs 

1 lb. good pasta (rigatoni preferred)

1 tbsp. Butter

2 tbsp. Olive Oil

Olive Oil spray (optional) 

Salt and Pepper 

Mise en place: chop herbs, garlic, and vegetables. Defrost frozen sauce (if using store-bought or pre-prepared). This will make assembly and plating much easier.

1. Cube the Eggplant and lay the pieces out on a paper towel-covered plate. Sprinkle with kosher salt, cover with another paper towel and allow the eggplant to dry out for about 20 minutes.

2. Heat olive oil in a large nonstick skillet over medium heat. Sauté onions for about 5 minutes and then add the garlic. After another 5 minutes, add the Eggplant and ¼ cup of water. When everything is fully cooked and tender, remove it from heat.

3. Preheat the oven to 375°F.

4. Remove excess liquid once the eggplant mixture has cooled. This can be done through a large mesh strainer, or simply by squeezing the mixture in a layer of paper towels or a dishtowel. (If you skip this step, the meatballs will fall apart or flatten in the oven).

5. Add the eggplant mixture to a food processor and Pulse 5-10 times, or until large chunks of eggplant are broken up. Anacapri serves these with larger chunks but I prefer a homogenous texture for a juicy, evenly cooked meatball.

6. In a large bowl combine beaten eggs, breadcrumbs, pecorino, herbs, salt and pepper, and eggplant mixture. Refrigerate for 30 minutes.

7. Form 16 evenly portioned meatballs (I’ve found you get the perfect size with a medium “cookie” scooper. It’s bigger than a melon baller and smaller than an ice cream scoop.) and place on a parchment- or silicone mat lined baking sheet. Optional: Spray a light coat of olive oil over the meatballs to help them form a crispy outer crust.

8. Bake the meatballs until crispy, between 22-24 minutes depending on the oven.

9. While the meatballs are baking, boil a large pot of salted water and cook the pasta as instructed. Reserve a mug full of starchy water right before straining the pasta.

10. In the pasta pot, heat the small container of arrabbiata sauce (or about a cup of sauce if you are using a jar) and add the pasta back in. Add pasta water as needed to thicken the sauce and to help the sauce to adhere to the pasta.

11. In a cast-iron skillet, heat the large container of arrabbiata sauce (or the remainder of the jar) and simmer the meatballs in the sauce. Stir the meatballs around so they become fully coated and so they don’t stick. Garnish with leftover herbs, and serve.