Spaghetti with Aborigines and Tomato Sauce
Ingredients to make Spaghetti with aborigines and tomato sauce:
- 1 large onion
- 2 garlic cloves
- 6 tablespoons of olive oil
- 1 1/2 kg. tomatoes
- 1 kilo eggplants with skin
- 3/4 kg. spaghetti
- Salt
- pepper to taste
- Parmesan cheese to taste
How to make Spaghetti with aborigines and tomato sauce:
- Dice the onion.
- 1 kilo of tomatoes is peeled and the seeds are removed and divided into four, the other 1/2 kg. Blend and strain.
- In a deep skillet or pot, fry the onion and garlic with 2 of the 06 tablespoons of oil over medium heat, until the onion is soft.
- Add the chopped tomatoes in 4 parts and the liquefied tomato.
- Boil the sauce without covering the pot, stirring from time to time, for 15 to 20 minutes or until it thickens.
- While the sauce is cooking, cut the aborigines into 1.5-centimeter cubes and arrange them in 2 baking sheets and drizzle them with the remaining 4 tablespoons of oil.
- Bake in a 175º C oven, placing one tin on the top and one on the bottom of the oven.
- Cook like this for 10 minutes and then change the position of the cans (put the top one on the bottom and vice versa) and bake for 10 more minutes or until the aborigines are tender and golden.
- Remove from the oven and mix with the tomato sauce, season with salt and pepper to taste
- Besides boiling plenty of water with 1 tablespoon of salt, when it boils add the spaghetti at once and cook until al dente.
- Drain them and empty them into the fountain and on top.
- Empty the tomato sauce and aborigines.
- Sprinkle with grated Parmesan cheese and serve immediately.
