In bowl, we mix the minced meat, the onion, the garlic, the egg and the yoghurt.
We add salt and pepper and knead the mixture.
We shape the mixture into small meatballs and flour them.
We fry slightly in very little olive oil.
Remove them from the pan and add the eggplants chopped into small chunks.
We sauté them for a few minutes and add the grated tomatoes, the tomato paste, salt and pepper.
We add the meatballs and boil on very low heat for 15 minutes.
We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Matsata Golden Line. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We strain the pasta, serve them with the sauce and sprinkle fresh basil on top.