Method

Preheat the oven to 220 °C.

Slice long, thin strips of the butternut and aubergines with a julienne peeler or potato peeler to form ‘spaghetti strings’. You could also use a knife, if preferred. Only use the skin and the firm part of the aubergine flesh.

To dry out the ‘spaghetti strings’, leave to rest for at least 3 hours (this prevents the vegetable strips from going mushy when being sautéed). Or, if you want to prepare the vegetable ‘spaghetti’ in the morning for dinner later, wrap the ‘spaghetti’ in paper towel and leave in the refrigerator until needed.

Toss the tomatoes in a bowl with some sea salt and black pepper to taste, and olive oil to coat. Place in an oven tray and roast for 20 minutes, or until they start to blister.

In a large pot, heat 3 tbsp (45 ml) olive oil. Fry the onion and garlic until lightly browned. Add the spinach and stir until wilted but still crunchy. Add the butternut and aubergine ‘spaghetti’ and stir. Add the basil and mix well.

Place some ‘spaghetti’ and spinach onto each plate, top with the roasted tomatoes and crumble over some feta cheese. Drizzle with some more olive oil and garnish with small basil leaves.