Preheat oven at 400 F
Using a fork, poke several holes in a whole medium eggplant. Place it on a sheet pan and roast it for 40 minutes or until it wilts and you can insert a pointy knife with no resistance.
Remove eggplant from oven, cut it open to reveal the pulp and let it cool off.
Once cool enough (barely warm), scoop out all the pulp from the eggplant and place it into a food processor along with the parsley, oregano, salt and black pepper. Pulse and blend until almost creamy (a few small chunks are ok). You might have to add a little water if it's too dry, but just a teaspoon at a time.
Combine all ingredients (including the eggplant mix) in a large bowl and mix thoroughly using a masher, large spoon, or your hands.
Roll meatballs to the size of a small egg and lay them on a clean surface, spacing them out.
Before putting them into the sauce, add some red wine to the pot and stir well.
Carefully, drop the rolled meatballs into the simmering tomato sauce one at a time, making sure they are not crowded. Go around in a circle concentrically, so that each meatball has a few seconds to get seared before a fresh meatball is dropped in next to it or on top of it.
Don't stir the pot now! Just place a lid and keep the pot on low-medium heat, simmering steadily.
Check the pot after 30 minutes to make sure nothing is sticking and add a bit of red wine if necessary.
Let the pot simmer for 10-15 more minutes before removing from heat and let sit for 5-10 minutes before serving.
Garnish with fresh basil and Buon Appetito!