Eggplant, Mozzarella And Oil-Cured Black Olive Spaghetti

1. 1

   Fill a large pot with cold water and bring to a boil. Salt with the coarse sea salt and add the pasta. Cook till al dente. Remove and reserve at least 1/2 cup of pasta water.

2. 2

   Meanwhile, warm the olive oil in a large skillet, add the eggplant and fennel and cook on low heat, covered while stirring occasionally, for 15 minutes. Add the minced garlic, cover and cook another 15 minutes.

3. 3

   Add the chopped tomatoes and olives. Stir and cook for 5 minutes, uncovered.

4. 4

   Stir in your cooked pasta, pasta water and the cheese to combine and toss thoroughly to finish cooking your pasta.

5. 5

   Check seasonings - it may need some pepper but not much else. At least I didn't need anything else, except to serve with LOVE!

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