Pasta with Eggplant Meatballs Vegan Recipe

Ingredients

• 320 g of gluten-free spaghetti
• tomato sauce
• 1 tbsp olive oil
• 2 green onions, finely shredded
• 2 grilled peppers inlaid, finely chopped
• 1 dl cored green olives, sliced
• 3 tablespoons tomato puree
• 400 g cherry tomatoes (canned)
• 4 dl water
• 1 tablespoon pressed lemon juice
• 2 teaspoons sugar
• 1 teaspoon dried onion
  1 bearing blade
• salt and freshly ground black pepper
• eggplant Balls
• 700 g of eggplant
• 2 green onions, finely shredded
• 1 tbsp olive oil
• 4 slices of white bread
• 0.5 pot basil
• 1 dl cored green olives
• 1 teaspoon grated lemon zest (only the yellow) + 1 tsp squeezed juice
• 0.5 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 0.5 tsp chiliflakes
• olive oil, for sheet metal or frying
• salt and freshly ground black pepper

How to prepare

• Tomato sauce: Heat oil in a saucepan and fry the onion. Add pepper, olives and tomato puree. Fry with stirring for a minute. Pour in the rest of the ingredients and simmer for about 30 minutes. Season with salt and pepper.
  Eggplant Balls:
• Set oven to 225 °. Cut the eggplant into cubes. Mash onion and eggplant soft in olive oil on medium heat, about 10 min. Mix bread and basil in a food processor mounted with knife blades.
• Add the eggplant mixture and the rest of the ingredients to the balls. Mix to an even batter and taste with salt and pepper.
• Click the batter into small balls/steaks with spoons on a plate with oiled baking sheet paper. Cook in the middle of the oven about 20 min.
• Cook the pasta as directed on the package. Mix pasta and tomato sauce. Top with eggplant balls, fresh basil and possibly grated lemon zest.