Tuscan Meatball and Roasted Eggplant Risotto



1/2 lb. Marino Meatballs, baked at 350 for 15 minutes

1 lb. Eggplant, peeled and diced

3 tbsp. Olive oil

1 Onion, small diced

4 Cloves garlic, minced

1 lb. Tomato, seeded and chopped

1 tsp. Thyme leaves, dried

1 tsp. Black pepper

1 tsp. Salt

2 lbs. Risotto, cooked




  1. Preheat oven to 350 degrees. Toss eggplant in 1 tbsp. olive oil and place on a foil lined sheet tray. Roast for 15-20 minutes. Stir occasionally.
  2. When eggplant is nearly finished roasting, begin to sauté onions and garlic in 1 tbsp.. olive oil over medium heat in a wide, high-sided pot. Continue to sauté onions and garlic 5-7 minutes, until translucent and fragrant, but not browned.
  3. Add tomatoes to onions, stirring to combine and allow to cook for 30 seconds. Follow with the thyme, diced eggplant, Marino meatballs, black pepper, and salt. Continue to cook until tomatoes have cooked down and mixture is tender, for about 10 minutes.
  4. Add the eggplant and meatball mixture to the risotto, then serve.

Ferraro Items

Ferraro# 4011222- Marino meatballs

Ferraro# 4300171- Eggplant, peeled

Ferraro# 360175- Olive oil

Ferraro# 0000020- Onion

Ferraro# 2000020- Garlic

Ferraro# 0000008- Tomato

Ferraro# 4920108- Thyme

Ferraro# 5160520- Risotto

Ferraro# 2040050- Salt

Ferraro# 2000035- Pepper

Bon Appétit!