Chickpea Eggplant Balls with Spaghetti Marinara

Steps

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
2. Toss the eggplant with one-third of the olive oil on one sheet and roast 20 minutes, until soft and browned; leave the oven on.
3. While the eggplant roasts, warm another third of the olive oil in a large skillet over medium heat and cook the onion for 5 minutes until soft; add half the garlic and cook 1 minute. Scrape half of this onion mixture into a food processor and leave the rest in the skillet.
4. Add the roasted eggplant, chickpeas, breadcrumbs, Parmesan, egg, parsley, oregano, black pepper and half the salt to the food processor and pulse into a coarse, sticky mixture.
5. Roll the mixture into 16 balls, set them on the second baking sheet and brush with the remaining olive oil. Bake 20 to 22 minutes, turning once, until golden and firm, reaching 160°F (71°C) in the center.
6. Meanwhile, return the skillet to medium heat, add the remaining garlic, the red pepper flakes and the tomato paste and stir 1 minute. Add the tomatoes and the remaining salt and simmer 15 minutes until thickened.
7. Bring the water to a boil in a large pot, cook the pasta until al dente, then drain.
8. Stir half the basil into the sauce and gently nestle in the baked balls to coat.
9. Divide the pasta among bowls, top with the balls and sauce, and scatter over the remaining basil.