Implementation :
Finely chop the onion. In a pot, add the oil to burn. Add the onion and garlic and sauté lightly. Add the pulp and extinguish with wine, leave a little until the alcohol evaporates. Add the chopped tomato, water, salt, pepper, bay leaf and let them simmer for about 45 minutes. We remove the laurel and put them through the blender so they have a nice texture.
Materials for making the recipe: :
Put the olive oil in a pan to burn. Add the onion with the seafood and saute lightly until golden, then extinguish with ouzo. Add tomato sauce, a little fish stock, salt, pepper, then add the cooked spaghetti and leave it for a while, stirring until the sauce thickens .
Cut the chicken into four pieces, put it on a plate and pour over the graviera sauce we have prepared and add the smoked eggplant puree as a garnish and our dish is ready, bon appetit.
