Eggplant Meatballs | The Bittman Project

Ingredients

• 3 tablespoons olive oil
• 1 pound eggplant, unpeeled, cut into cubes no larger than 1 inch
• 1 teaspoon salt
• 1 ⁄ 2 teaspoon pepper
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup cooked or canned white beans
• 1 ⁄ 4 cup chopped fresh parsley
• 1 cup breadcrumbs
• Pinch red chile flakes (optional)
• 2 cups any tomato sauce (like this one)