Mediterranean spaghetti

• 1 packet of whole wheat pasta of your choosing
• 2 tomatoes
• 1 eggplant
• 2 tablespoons of olive oils
• 50 gr of feta cheese, diced
• Some olive oil
• 1 cube of vegetable broth

Boil the spaghetti in salted water for 15 minutes.

In a pan, warm the olive oil and add the chopped tomato, the olive oils, the chopped eggplant and the vegetable broth. Sauté until the eggplant becomes tender.

Then, remove from the fire and add the feta.

Mix with the pasta and serve.