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Ingredients

1. Five 1-pound Italian eggplants, 3 halved lengthwise
2. Kosher salt
3. Extra-virgin olive oil
4. 1 medium white onion, finely chopped
5. 2 small bay leaves, crushed to a powder
6. 1/2 cup dry white wine
7. 1/2 pound ground veal
8. 1 cup freshly grated fresh pecorino cheese, preferably Fiore Sardo (4 ounces)
9. 2 large eggs, lightly beaten
10. 1/2 cup plain, dried bread crumbs
11. Pinch of freshly grated nutmeg
12. 1 tablespoon chopped basil
13. 1 tablespoon chopped mint
14. Freshly ground pepper
15. 3 garlic cloves, thickly sliced
16. One 35-ounce can Italian peeled tomatoes, drained and coarsely chopped

Description

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Food & Wine