Spaghetti with Eggplant “Meatballs” and Tomato Sauce | RICARDO

Ingredients

• 1 eggplant, about 1 1/4 lb (565 g), peeled and diced
• 2 tbsp (30 ml) olive oil
• 1/4 cup (30 g) breadcrumbs
• 2 tbsp ground chia seeds
• 3 garlic cloves, chopped
• 1 bay leaf
• 1/4 tsp red pepper flakes
• 1 can (28 oz/796 ml) crushed plum tomatoes
• 3/4 lb (340 g) spaghetti
• Basil leaves (optional)
• Vegan Parmesan (optional)