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. ---------------------------------------------------------------------------
Nutrition
Ingredients
