Ingredients:
4 baby eggplants
1 small red capsicums
1 small yellow capsicums
1 zucchini
1 red onions
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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.