Greek-style Spaghetti

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 baby eggplants
• 1 small red capsicum
• 1 small yellow capsicum
• 1 zucchini
• 1 red onion
• 4 garlic cloves
• 1 tablespoon lemon juice
• 225 g dried whole wheat spaghetti
• salt, to taste
• fresh ground black pepper, to taste
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons clear honey
• 100 g feta cheese
• baby spinach leaves, to garnish

Recipe

• 1 trim the eggplants and cut into small, equal-sized pieces; deseed and chop the capsicums; peel, trim and chop the onion; peel and chop the garlic. put the onion and garlic in a bowl and toss in the lemon juice.
• 2 cook the pasta in a pan or wok of lightly salted boiling water according to the packet instructions. drain well and return to the pan or wok and toss in 1 tablespoon of olive oil.
• 3 meanwhile, heat the remaining oil in a separate pan or wok, and cook all the vegetables over a medium heat for 10-12 minutes, stirring occasionally until they are just tender. stir in the balsamic vinegar and the honey.
• 4 add the pasta to the vegetables and toss gently until they are well-combined. crumble the feta cheese over the dish, season with pepper and garnish with baby spinach leaves or your favourite herb and serve immediately.
• 5 variation: for a milder taste, perhaps for children, use mozzarella cheese instead of feta.