A healthy and light dish that combines whole wheat spaghetti and fresh vegetables with a flavorful tomato sauce. Perfect for a balanced meal.

Cook the spaghetti in plenty of salted water until al dente.

Meanwhile, clean and chop the vegetables. Cut the carrots and zucchini lengthways into thin strips using a vegetable peeler. Cut the aubergine lengthways as thinly as possible using a knife and add a little salt. If water has formed on the flesh, wash it off and pat it dry.

Add these vegetable strips (without the eggplant!) to the pasta water about 3 minutes before the wholemeal pasta is cooked al dente.

Then pour everything into a sieve and let it drain.

Now peel the garlic and cut it into thin slices.

Cut the tomatoes into pieces, add the sauce, eggplant and herbs and simmer everything at a low temperature for 5-7 minutes.

Season with salt and pepper. Mix everything well and crumble the feta over the meal. Sprinkle with herbs.