kid friendly main meals pasta

Spaghetti and Eggplant Balls

January 18, 2010

Spaghetti and Eggplant Balls

This is a classic pasta sauce recipe for my brother-in-law’s famous meatballs and spaghetti. I have created a vegetarian version by using the eggplant balls found here instead of meatballs and the result is a delicious and hearty dish that will please veggies and non-veggies alike!! The eggplant works incredibly well and adds a delicious roasted flavour to the dish. They whole process takes a little extra time so best cooked on a lazy Sunday afternoon with lots of love. Thanks so much Clayton!

Spaghetti and Eggplant Balls

Preparation time: 50mins (+ Eggplant Ball preparation) // Serves 4

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  • 300g (10 oz) spaghetti, cooked to packet instructions
  • olive oil
  • 1 red capsicum (bell pepper)
  • 1 large tomato
  • 2 cloves of garlic
  • 3 cups Passata
  • 1 tbs brown sugar
  • 1 tbs red wine vinegar
  • 1 tbs chopped fresh parsley & thyme

Preheat the oven to 180°C/356°F and lightly oil a baking tray with a little olive oil.

Slice the red capsicum in half and remove the seeds, peel the garlic. Place the garlic and whole tomato on the baking dish; place the capsicum cut side down over the garlic (to protect them from burning).

Place the tray in moderate oven and bake for 30 minutes until the skin of the tomato and capsicum has blistered and they are soft.

Peel and process the roasted veggies and pan juices in a kitchen wiz or chop and mash by hand until smooth.

In a large fry pan add the blended veggies and the passata; add the brown sugar, vinegar and salt and pepper to taste. Simmer over a low heat for 15-20 minutes until the sauce has reduced and oil separates.

Add fresh herbs and check seasoning.

Gently place the roasted eggplant balls into the sauce and continue to simmer for 5-10 minutes.

Serve over warm spaghetti topped with fresh grated parmesan cheese and a little thyme.

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6 Comments

  • Reply Veggie num num : Eggplant Balls January 18, 2010 at 1:43 pm

    […] as part of a Mezze platter with Lebanese dips and breads or as an alternative to meatballs in this classic pasta dish. I also aim to try them as a kofta in curry very soon. For a vegan version omit the parmesan cheese […]

  • Reply Soph April 15, 2011 at 7:55 pm

    Hey! I tried this recipe and all was well, except some of the eggplant balls fell apart in my sauce. Any suggestions for what I may have done wrong?

  • Reply Ella June 10, 2011 at 4:55 am

    I made this for my family the other day- very yummy. My dad said they were so good they must have meat hiding in them somewhere (that’s high praise indeed, coming from him!) Thanks for the recipe!

  • Reply Pearl Managuelod July 20, 2011 at 2:33 pm

    where’s the eggplant ball recipe?

  • Reply Trudy ~ Veggie num num July 21, 2011 at 11:37 am

    Hi Pearl, sorry, you’ll find the recipe here :) http://www.veggienumnum.com/2010/01/eggplant-balls/

  • Reply John September 17, 2011 at 11:21 pm

    Amazing recipe, I have been cooking your meals for my flatmates and we love them!

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