Total Time
Prep 15 mins
Cook 10 mins

A wholesome and scrumptious Greek-style Spaghetti packed full of Mediterranean vegetables stir-fried until just tender, then flavoured with a blend of honey and balsamic vinegar. The vegetables are then tossed with the pasta and topped with crumbled feta cheese. Delicious. A dish just made to be eaten with a bottle of your favourite wine. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.

Ingredients Nutrition


  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.


Most Helpful

Yum! I loved the flavors! I used half of a large eggplant, yellow and green bell peppers, didn't have zucchini, so used carrots instead. Thank you for a delicious meal!!

Sharon123 December 30, 2008

This dish is "the best." It reminded me of my favorite dish that got discontinued off my local restaurant's menu.If I remember correctly, that dish also had red pepper flakes, pine nuts, and raisins (which I will sometime try adding). The vinegar/honey mixture added such a delightful syrup-y sweet flavor to the veggies. I hadn't eaten wheat pasta in several years and I now remember that I used to enjoy it with feta (the saltiness of the cheese goes great with the wheat taste). Thanks Bluemoon for this fabulous tasting, yet very healthy dinner! Roxygirl

Roxygirl in Colorado March 07, 2006

Since I cook eggplants regularly, it is one of our favorite veggies, I had to make this recipe!I followed this recipe exactly and used jalapeno peppers, and increased the garlic, although my DH was not too sure about this, I loved it! it has a lot of different flavors going on here, I liked the addition of balsamic vinegar, another ingredient I use often..I used regular spaghetti in place of whole wheat, and added in some browned chicken breast for for protein for my DH. This is a wonderful vegetarian meal omitting the chicken of coarse. Thank you for sharing!...Kitten:)

Kittencal@recipezazz January 09, 2006

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