Pre-heat oven to 425° F. In a small bowl soak bread in water then squeeze out the excess.
In a medium bowl mix lamb, egg yolk, half the cheese, hot pepper, bread, salt, and black pepper. Form ½ inch balls and bake in the oven until brown, approximately 10-15 minutes.
Meanwhile, in a skillet sauté gently pressed garlic with olive oil until slightly yellow, add eggplant and cook over medium heat for 4-5 minutes or until lightly browned and cooked through. Add wine and reduce by ½.
Stir in meatballs and broth then bring to a simmer.
Cook pasta according to package directions, drain and toss with the meatballs and sauce. Finish with remaining cheese before serving.
