Melanzane Olive Spaghetti With

Try this delicious pasta dish:

Black pepper olives, for garnish

Grind half of the garlic together with the olives, about half of the oil and a little bit of feta cheese, season with salt and buffer. Cut the melanzane into small cubes. Lightly heat the remaining oil in a frying pan, squeeze in the garlic left over, stir-fry the diced eggplant, season with salt and pepper, and season with the fresh thyme (do not over-season with salt, as feta cheese is often very salty!).

In the meantime, make the spaghetti al dente in enough salted water. Drain well, add to the frying pan and mix thoroughly. Pour the olive puree on top, sprinkle the remaining feta cheese, garnish with olives.

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