Dice the onion and eggplant. Add to a frypan over medium heat with 3 tbsp oil. Cook for 5 minutes until softened. Stir in buckwheat.
2. Simmer the sauce
Slice and add capsicum. Stir in 2 tsp sugar and 1 tsp dried oregano (see notes). Pour in sugo along with 3 cups of water. Cover and simmer for 15-20 minutes until buckwheat is tender.
3. Cook the greens
Heat a second frypan over medium heat with 1/2 tbsp oil. Cut the zucchini into batons. Trim snow peas. Add to pan as you go. Add 1 tbsp water and 1 tsp vinegar, Cook for 3-4 minutes until tender. Season with salt and pepper. Set aside.
4. Add the nut cheese
Season tomato sauce with salt and pepper. Spoon over feta cheese. Cover and simmer for 1-2 minutes until cheese is melted. Garnish with picked basil leaves.
5. Finish and plate
Serve eggplant saganaki at the table along with sautéed greens.
You could also add dried Italian herbs, chilli flakes or fennel seeds to the sauce!
Brown onion, 1/2 *
Buckwheat, 1 packet (150g)
Red capsicum, 1
Tomato sugo, 1 jar (500ml)
Snow peas, 1/2 bag (125g) *
Nut feta, 1/2 jar *
Basil, 1/2 packet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, balsamic vinegar, sugar (of choice)