Ingredients
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4 baby eggplants
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1 small red capsicum
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1 small yellow capsicum
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1 zucchini
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1 red onion
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4 garlic cloves
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1 tablespoon lemon juice
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225 g dried whole wheat spaghetti
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salt, to taste
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fresh ground black pepper, to taste
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4 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 teaspoons clear honey
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100 g feta cheese
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baby spinach leaves, to garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.