Fusilli recipe in aborigine sauce

Ingredients to make Fusilli in aborigine sauce:

• 400 grams of fusilli or tortilla or the pasta of your liking
• 2 eggplants
• 1 large onion, chopped in brunoised
• 2 garlic cloves, minced
• 4 tomatoes
• 20 basil leaves
• 100 ccs of olive oil
• 120 ml of white wine
• 1 pinch of nutmeg
• 100 grams of grated Parmesan cheese
• 1 pinch of salt
• 1 pinch of pepper

How to make Fusilli in aborigine sauce:

1. Peel the aborigines and cut them lengthwise into 1/2-inch slices, then cut them into thin strips and chop them brunoised.
2. In a bowl, place the aborigines in salted water, to remove the bitterness they have, for 20 minutes.
3. Remove the water and squeeze them between your hands to remove all the excess water. Reserve.
4. In an apparent pot pour the oil and put it on the fire, when the oil is hot adding the chopped onion.
5. When it becomes transparent, add the eggplants and mix well.
6. Let it cook for a few minutes and add the chopped garlic, let it fry for a moment, add the glass of wine and cover, let it cook over low heat (as the aborigine tends to stick, you have to stir it from time to time).
7. Meanwhile, cut the tomatoes in half widthwise and squeeze them to remove the seeds, chop them into pieces and blend them together with the basil.
8. Add the blended tomato and nutmeg to the aborigine sauce mix well and cover to cook, increase the heat until it boils again and lower it again.
9. Let cook for 15 minutes, turn off the heat and add half of the grated cheese.
10. If the sauce is too thick, add a little of the water in which the noodles are cooked.
11. Mix the noodles with the sauce, serve and sprinkle with grated cheese. You can also serve the fusilli’s and place a spoonful of aborigine sauce on top.