MEATBALL AND EGGPLANT TAGLIATELLE - Lidia

Ingredients

• Makes 3 quarts, enough for 3 pounds of pasta
• meatballs
• 1 pound ground chuck
• ½ cup finely chopped onion
• ½ cup grated Grana Padano
• ½ cup fine dried breadcrumbs
• 1 large egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• sauce and pasta
• ¼ cup -extra--virgin olive oil
• 6 garlic cloves, peeled and sliced
• 1 medium Italian eggplant, peeled, cut into -½--inch cubes
• Two -28--ounce cans whole San Marzano tomatoes, crushed by hand
• Kosher salt for the pot
• 1 pound tagliatelle
• ¼ loosely packed cup fresh basil leaves, chopped