Directions

• 1. Heat the oven to 375°F. use 1 tablespoon olive oil to grease a large rimmed baking sheet.
• Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the eggplant and 1 ⁄ 4 cup water.
• Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes.
• Transfer the eggplant to the bowl of a food processor.
• 2. Add the remaining 1 tablespoon oil to the pan along with the onion and garlic and return to the heat. Cook, stirring frequently, until they’re soft and translucent, 3 to 5 minutes.
• Meanwhile, drain the beans; if using canned, rinse them before draining. add the beans and parsley to the work bowl with the eggplant and pulse until well combined and chopped, but not pureed.
• 3. Toss the eggplant mixture with the onion and garlic, then add the breadcrumbs and red chili flakes if you’re using them.
• Taste and adjust the seasoning.
• Roll the mixture into 12 balls about 2 inches in diameter; transfer them to the prepared pan. bake, undisturbed, until they’re firm and well browned, 25 to 30 minutes.
• 4. Meanwhile, warm the tomato sauce. serve the meatballs hot or at room temperature along with the tomato sauce.