Meatballs with 'Hidden' Eggplant If you are trying to sneak some extra veggies into your everyday meal, here is an excellent combination. The cooked eggplant takes the place of breadcrumbs as a binding for the meatballs. 1 tablespoon olive oil 2 medium shallots, minced, about 2 tablespoons 1 medium eggplant, peeled and diced into 1/8 inch cubes, about 4 cups 4 garlic cloves, minced, about 2 tablespoons 1 1/2 pounds ground sirloin Salt and freshly ground pepper 2 cups jarred marinara sauce 8 ounces mozzarella cheese Preheat the oven to 350 degrees. 1. Heat the olive oil in a hot pan over medium high heat. 2. Cook the shallots until soft. 3. Add the eggplant and garlic and cook for several minutes. Season with salt and freshly ground pepper. 4. Remove the pan from the heat and allow the mixture to cool. 5. Combine the ground sirloin with the eggplant mixture in a large bowl. 6. Form the mixture into 1 inch meatballs. Place them on a baking sheet. 7. Bake the meatballs for 10 to 15 minutes or until cooked through. 8. Pour 1/2 cup of the marinara sauce into a large baking dish. Place the meatballs in the dish. 9. Pour the remaining sauce on top and place a piece of cheese on each one. 10. Bake for 20 to 30 minutes until the cheese begins to melt. Serves 6 to 8 SETTING THE SCENE: Serve the meatballs on top of cooked pasta or rice. For a fun presentation, place several in a hoagie roll and top with a sprinkle of grated Parmesan cheese.