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1
Heat the olive oil in a large nonstick skillet or saucepan and slowly cook the garlic over medium heat until golden.
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2
Add the eggplant and 1 tablespoon of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes.
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3
Add the remaining water only if the eggplant begins to stick to the skillet.
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4
Stir the eggplant occasionally while it cooks.
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5
Set the eggplant aside and let it cool.
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6
Combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large bowl.
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7
Stir in the eggplant, mix well, and let it stand for 20 minutes.
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8
Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg.
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9
There should be enough to make about eighteen.
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10
Heat the vegetable oil in a large saute pan over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350F oven until browned, 20 to 25 minutes.
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11
Transfer the meatballs to the tomato sauce and keep hot.
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12
Cook the macaroni according to the directions on page Drain and place the macaroni in a serving dish.
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13
Mix with some of the tomato sauce, then arrange the meatballs and sauce on top of the pasta, and serve immediately.
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14
Pass additional cheese for sprinkling on top.
