Eggplant Meatballs Over Zucchini Pasta Recipe 445

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
• Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
• Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.