Eggplant, Mozzarella And Oil-Cured Black Olive Spaghetti

• 3 small zebra striped eggplants, washed, trimmed and sliced lengthwise in half and then in 1/2 slices
• 1/2 I have been wanting to tell you about this dish for some time now and I thought I'd better get it to you before we get deep into grilling season. You know my husband is not fond of my one meatless meal per week, (although last week I snuck in two and he d
• 1/3 cup olive oil
• 5 large cloves of garlic, minced
• 2 plum tomatoes, cored and chopped
• 1/2 cup oil-cured, pitted, black olives (the wrinkled ones)
• 7 ounces mozzarella cheese, cut in 1/4" slices, then 1/4" strips, then cut each strip in half again
• course sea salt for pasta water
• 1/2 pound spaghetti
• 1/2 cup pasta water

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. 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. Add the chopped tomatoes and olives. Stir and cook for 5 minutes, uncovered.
4. Stir in your cooked pasta, pasta water and the cheese to combine and toss thoroughly to finish cooking your pasta.
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!

eggplants, i, olive oil, garlic, tomatoes, oilcured, mozzarella cheese, course sea salt, spaghetti, pasta water

Taken from food52.com/recipes/36587-eggplant-mozzarella-and-oil-cured-black-olive-spaghetti (may not work)