Ingredients:
- 150 grams spaghetti noodles
- 2 medium eggplants, diced
- salt to taste
- 8 pieces Lucban longganisa, skin peeled
- 8 pieces of bacon, chopped
- 2 medium white onions, minced
- 6 cloves garlic, chopped
- 2 cups tomato sauce
- 1/2 cup beef broth
- 2 teaspoons thyme
- 1/2 cup Parmesan cheese
- parsley for garnish
- Cook noodles according to package directions. Set aside.
- Sprinkle salt on eggplants and let them sweat out their bitter juices for 10 minutes. Rinse and pat dry with paper towel.
- In a hot pan. fry longganisa and bacon until slightly golden brown. Add eggplants, onions, and garlic then saute. Pour tomato sauce followed by broth. After a minute, add thyme and half of the cheese then allow to simmer.
- Let half of the sauce cool down. Place in containers and store in the refrigerator.
- Pour the remaining half on top of noodles. Top with the remaining cheese and parsley.