Sauce with turkey meatballs and aubergines
( Sugo con polpettine di tacchino e melanzane )

Prepare the meat-balls mixing the ingredients in a bowl. The quantity of plain dried breadcrumbs (a few tablespoons) depends on the mixture that must be smooth but in every case suited for doing little meat-balls. With your wet hands roll the mixture into 1 cm (1/2 in) size balls.
At this point you can begin cooking your sauce. Heat the oil in a large non-stick frying pan and brown the meat-balls on all sides over a moderate flame, stirring continuously and delicately in order not to break your little meat-balls.
Pour the wine into the pan, cook for 5 minutes, stirring.
At this point add the puréed tomatoes and the aubergines, peeled and cubed. You should cut the aubergines in very little pieces (0,3 cm - 1/8 in). Season to taste with salt, stir and pour the hot water into the pan. Cook, half-covered, over a low flame for 20-30 minutes or until the aubergine is very tender. If it's necessary, you can add a little hot water.
Add fresh basil and thyme at the end of the cooking. If you haven't fresh herbs, you can also use dried herbs.

Note

This sauce is suited for "tagliatelle" or other egg pasta but you can use it for dressing every type of dry pasta. The doses are enough for 1 lb pasta. It's one-meal plate.