Eggplant Meatballs with Couscous

Method

1. Cut the ends off the eggplants, slice them, then cut into cubes.
2. Fry the eggplant cubes in abundant oil in a pan, a few at a time, until golden. Drain on paper towels and let cool.
3. In a bowl, combine the cooled eggplants with breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Mix until homogeneous.
4. Shape the mixture into small meatballs with your hands.
5. In the same pan used for eggplants, sauté a garlic clove (in its skin) and chopped onion.
6. Add tomato passata, salt, and fresh basil. Cook the sauce for 10–15 minutes.
7. Remove the garlic clove from the sauce, then gently add the meatballs. Cook for another 10–15 minutes, turning occasionally.
8. Meanwhile, prepare the couscous: place couscous in a bowl, add saffron powder and salt, then cover with hot broth. Let rest for 5 minutes.
9. Fluff the couscous with a fork. Serve the meatballs with the sauce and garnish with basil leaves.