Greek-Style Spaghetti

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.

• Ready In: 25 mins
• Serves: 4

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. 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.