• Ingredients

• For the Basic Marinara Sauce
• ½ cup Bionaturae Extra Virgin Olive Oil
• 12 garlic cloves
• ¼ teaspoon red pepper flakes
• 4 cans (28 ounce) Bionaturae Whole Peeled Tomatoes
• 15 basil leaves
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 Pecorino Romano rind (optional) 

• For the Eggplant Meatballs
• 2 lbs. eggplant, cut into ½-inch pieces with skin on
• 4 tablespoons Bionaturae Extra Virgin Olive Oil, plus more for frying the meatballs
• 3 garlic cloves, taken from the cooked Marinara Sauce
• 2 tablespoons fresh parsley, chopped
• 1 cup bread crumbs, plain
• 1 cup Pecorino, grated, plus more for grating on the meatballs
• 2 eggs, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅔ cup of the Marinara Sauce
• 2 tablespoons basil, chopped
• 1 ½ cups Ricotta
• 2 lbs. Bionaturae Pasta of your choice 

1. Instructions
2. In a large saucepan, heat ½ cup olive oil and 12 cloves of garlic. Simmer on a very low flame. 
3. Line 2 baking sheets with parchment and preheat the oven to 425 degrees F. 
4. In a bowl, mix the eggplant with 4 tablespoons olive oil and ¼ teaspoon salt. Place the eggplant in a single layer on the parchment and bake for 25 minutes.  
5. While that bakes, slowly sauté the garlic until fork tender.  
6. Purée 3 cans of tomatoes. Add 1 can at a time into a blender and pulse about 15 times. For the fourth can, pour into a bowl and crush by hand.  
7. Raise the heat to medium and add the tomatoes immediately.  
8. Bring to a simmer (about 10 minutes) and reduce the heat to low.  
9. Season with salt and pepper.  
10. Then add the basil to the sauce, using your hands to tear up the leaves.  
11. Next, add in the Pecorino cheese end and simmer for about 15 minutes more.  
12. Boil the pasta water. 
13. When the eggplant is cooked through, remove from the oven and place in a large bowl.  Cool slightly. Roughly mash using a potato masher.  Remove three garlic cloves from the sauce and mash.  Add the garlic to the eggplant along with parsley, breadcrumbs, Pecorino, eggs, ½ teaspoon salt, pepper, tomato sauce, and basil.   
14. Combine using your hands and form into balls, about 2 tablespoons each.  Coat a large frying pan with olive oil and heat on a low flame. Add in some meatballs and fry for about 6 minutes.  Be sure to gently turn them halfway so they get browned on all sides.  Once the meatballs are cooked, remove, place on paper towels, and add in more balls.   
15. Next coat a large cast iron or oven-safe dish with the tomato sauce. Add in the meatballs, leaving about an inch of space between.
16. Take dollops of the ricotta and place around the meatballs.  Sprinkle on more Pecorino and place in the oven. Cook for 15 minutes.
17. In the meantime, boil and drain the pasta and combine in the sauce.
18. Take the meatballs out of the oven, top with more Pecorino, and serve with the pasta. 

Serves 8