eggplant meatballs

3 Tbs olive oil

3 cloves garlic, minced

1 large onion

1 eggplant peeled and diced

1 to 2 Tbs water

1 cup fresh bread crumbs

1 cup fresh ground walnuts

1/2 cup minced fresh Italian parsley leaves

1/2 tsp fine sea salt and some pepper

1 1/2 tsp dried oregano and other seasonings

2 large eggs slightly beaten

1 cup freshly grated Parmesan cheese

Heat olive oil in a large nonstick skillet or saucepan and slowly cook the garlic and onion over medium heat until golden. Add the eggplant and 1 T of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool.

Combine the bread crumbs, parsley, ground walnuts, salt, oregano, eggs and cheese in a large bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. Bake on cookie sheet for 20 or 30 minutes or until crunchy on the outside.

NOTE: When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking.