Eggplant-Longganisa Pasta

Use half of the sauce you'll make today tomorrow. That's two dishes in half the time and effort. Serves 2 to 4

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

Procedure

1.  Cook noodles according to package directions. Set aside.
2.  Sprinkle salt on eggplants and let them sweat out their bitter juices for 10 minutes. Rinse and pat dry with paper towel.
3.  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.
4.  Let half of the sauce cool down. Place in containers and store in the refrigerator.
5.  Pour the remaining half on top of noodles. Top with the remaining cheese and parsley.