250g pasta (penne, spiralli or in this case wagon wheel)
1 cup pesto
30mL olive oil
1 small eggplant, diced
1 medium zucchini, diced
1 cup chicken, or vegetable stock
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted
50g spinach leaves
75g Persian feta
Salt and pepper to taste
Cook pasta of choice in plenty of salted water, until al dente. Drain and toss with a little of the oil
In a large frypan, fry the eggplant and zucchini over a medium heat until the pieces are lightly coloured all over.
Add the stock and simmer gently until the eggplant is soft.
Add pesto, tomatoes, olives, pasta and spinach. Heat through.
Season well with salt and pepper and serve in bowls with feta crumbled on top.
Recipe provided by View by Matt Golinski