Spaghetti with Eggplant balls
1 large eggplant diced into 1cm pieces
120g fresh breadcrumbs
2 cloves garlic finely chopped
2 chillies finely chopped
1 onion finely diced
2 tablespoons fresh thyme
1 can white beans or chickpeas, washed and drained
80g grated parmesan
80g grated provolone picante
3 Tblspns parsley chopped
375g spaghetti cooked and drained
600g fresh tomato sauce (passata)
Panko bread crumbs to coat
Place a little oil in a frypan and sauté the garlic, chilli and onion for a few minutes. Add the eggplant and thyme and cook until soft. Add the drained beans and season to taste. Puree in a blender then add the breadcrumbs, grated cheeses, egg and parsley. Allow to cool and roll into balls and roll into panko crumbs.
Heat a pan with oil and lightly fry the balls on each side until golden. Heat the tomato sauce in a pan and add the balls to coat and serve with spaghetti and sprinkle with extra grated cheese and garnish with fresh parsley or basil.