Greek-Style Spaghetti

15 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 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. 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. 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. 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. 5
    Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.

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