In a wide and deep bowl, mix the minced meat together with the sliced bread, the egg, the milk, a teaspoon of dried oregano and a pinch of salt. We work with our hands until we obtain a homogeneous mixture. We take small portions of the dough, roll them and we place on a plate covered in flour. We move the plate in a circle to flour the balls.
We cover the base of a pan with a finger of olive oil and heat it. We fry the meatballs, turning them so that they brown all over their surface. We remove them from the pan and place them on absorbent paper, to remove excess fat. We remove the oil from the pan and clean it lightly with paper, as we are going to use it again.
We peel the aubergines, remove the ends, discard them and cut them into thick cubes. Heat a little olive oil in the pan and fry the dice for approximately 10 minutes over high heat, stirring regularly so they do not burn. Add the white wine, lower the heat and cook gently until it has evaporated.
We peel the garlic cloves and chop them. We add them to the pan together with the tomato, the broth, the harissa, the oregano and the anchovies, previously chopped. Let the whole cook over low heat for 20 minutes. We separate half of the sauce and we crush it with a hand mixer. We return it to the pan, along with the meatballs, and boil for a final five minutes.
We boil the pasta following the manufacturer’s instructions. Once ready, we remove it from the cooking water and drain it well. We mix the pasta with the sauce and serve it immediately, sprinkled with grated Parmesan cheese and fresh oregano (optional).