Greek-Style Spaghetti

• 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

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.

eggplants, red capsicum, zucchini, red onion, garlic, lemon juice, whole wheat spaghetti, salt, fresh ground black pepper, olive oil, balsamic vinegar, clear honey, feta cheese, baby spinach leaves

Taken from www.food.com/recipe/greek-style-spaghetti-138451 (may not work)