Floating Olive Branch
Pasta alla Norma



1lb spaghetti 

1 large eggplant, cut into bite-sized pieces 

1 1/2 teaspoons Fleur de Sel 

1 teaspoon Garlic Seasoning Blend 

3 tablespoons Mild to Medium Intensity Extra Virgin Olive Oil (Arbequina  or Family Reserve Extra Virgin Olive Oil) 

1/2 cup yellow onion, peeled and minced 

16oz jar Savori Marinara Sauce 

2-3 tablespoons parmesan, grated 

2-3 tablespoons fresh basil, chopped 




Cook spaghetti according to the instructions on the packaging. Before draining, reserve 1/2 cup of pasta water. Rinse in cool water and set aside.
Season eggplant with salt and seasoning and set aside on a wire rack-lined baking sheet to allow the eggplant to drain, flipping occasionally for 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion, and sauté until tender, about 3 minutes. Add the eggplant to the skillet, stir to combine, and continue to sauté for another 3 minutes. Add the marinara sauce and reserved pasta water to the skillet and stir to combine with the eggplant and onions. Bring to a simmer and continue to cook until the eggplant has softened, about 8 minutes, stirring occasionally. Add the cooked spaghetti to the skillet, stir to combine with the sauce and veggies, and cook for 1 minute more until the spaghetti is reheated. Divide the pasta between bowls or plates and sprinkle with parmesan and basil before serving.