Chop the onion in squares.
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| Ingredients to make spaghetti with eggplants and tomato sauce: |
| For 7 people :: 1 large onion 2 cloves of garlic 6 tablespoons of olive oil 1 1/2 kg. Tomatoes 1 kilo eggplants with cascara 3/4 kg. spaghettis salt pepper to taste cheese parmesano to taste |
Ingredients to make spaghetti with eggplants and tomato sauce:
2. 1 kilo of tomatoes peel and take out the pepas and leave in four, the other 1/2 kg. It liquefies and sneaks.
3. In a deep pan or in a pot, fry the onion and garlic with 2 of the 06 tablespoons of oil over medium heat, until the onion is soft.
4. Add the chopped tomatoes in 4 parts and the liquefied tomato.
5. Boil the sauce without covering the pot moving from time to time for 15 to 20 minutes or until thickened.
6. While the sauce is cooked, cut the eggplants into 1.5 centimeters diced and accommodate them in 2 oven cans and spray them with the remaining 4 tablespoons of oil.
7. Take the oven of 175º C. placing a can at the top and another in the one below the oven.
8. cook for 10 minutes and then change the cans (the top put it down and vice versa) and bake 10 more minutes or until the eggplants are tender and brown.
9. Remove from the oven and mix with tomato sauce, season with salt and pepper to taste.
10. Briss abundant water with 1 tablespoon of salt, when it boils add the spaghetti suddenly and cook them until they are dente.
11. drain them and empty them in font and on top.
12. Empty tomato sauce and eggplants.
13. Sprinkle with grated Parmesan cheese and serve immediately.
