• 1 large eggplant
• 1 small onion, chopped
• 3 cloves of garlic
• ¼ Cup Fregola, or Israeli cous cous
• 2 Cups bread crumbs, preferably from stale whole grain bread
• 1 handful flat leaf parsley, chopped
• 1 tsp. dried Oregano
• 1 tsp. ground black pepper
• 1 pinch of red pepper flakes
• ½ tsp. salt
• 1 oz. dried porcini mushrooms
• ¼ Cup boiling water
• 2 Tbsp. ground flax
• 2 Tbsp. nutritional yeast
• 2 tsp. oil of choice

Directions

Pre-heat oven to 375, puncture eggplant with a fork, place on a sheet pan and bake 1 hour. In a bowl place bread crumbs, pour boiling water over porcini, let steep 30 minutes, add flax, pour into breadcrumbs, add seasonings. In a pan heat oil over medium heat, add onion and garlic, cook 5 minutes, add fregola, cook 3 more minutes, add to breadcrumbs. Scrape the eggplant out of its skin, add to breadcrumb mixture, using a hand blender, combine until it resembles regular meatball mixture. Chill for 20 minutes or so, shape into 20 meatballs on a cookie sheet sprayed with cooking spray, cook 35 minutes. While those bake make marinara.

Marinara Ingredients:

• 1 small onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 2 cloves garlic
• 1 28 oz can Italian tomatoes
• 2 tomatoes chopped, I got lucky as my friend brought me a bag of her beautiful garden tomatoes today.
• Salt and pepper to taste
• 1 handful basil, chopped

Directions

In a medium sauce pan place everything except basil add ½ Cup water or wine, bring to a boil, reduce heat and simmer for 30 minutes, you can leave it chunky or blend for a smoother texture. Add cooked meatballs to sauce, cook 5 minutes, top with basil,serve over pasta or with a salad.