Begin by blending the crushed tomatoes, roasted red peppers, chicken broth, and tomato paste into a smooth, flavorful sauce. Set it aside. Dice the eggplant, mince garlic, and finely chop the shallot to keep everything ready before cooking. 🥄

Mix breadcrumbs with a splash of milk in a bowl, letting them become soft. Add ground beef, egg, minced garlic, ricotta, and spices like smoked paprika and dried oregano to the mixture. Gently mix everything with your hands and form tablespoon-sized meatballs. Be careful not to overmix, as this keeps them tender.

Heat some olive oil in an oven-proof skillet over medium heat and sear the meatballs until lightly browned on all sides. Remove them from the pan and set them aside.

Using the same skillet, sauté the shallot and garlic until fragrant. Add the eggplant with a drizzle of more olive oil and cook until it softens. Stir in the orzo and toast it slightly, which gives it extra flavor. Then pour in the prepared roasted pepper sauce, sprinkle some thyme and chili flakes, and bring it to a simmer.

Add the meatballs back into the skillet, ensuring they’re nestled into the sauce. Sprinkle the top with grated mozzarella and pop the entire skillet into the oven. Bake until the cheese is golden and bubbly, about 10 minutes. Enjoy the delicious aroma filling your kitchen! 🍳