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1. Cut the courgettes in half lengthways, cut each half lengthways then slice into pieces about 1cm thick. Do the Same with the red pepper
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2. Do the Same with the onions cutting them lengthways twice but then slice thinly.
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3. Peel and crush the Garlic.
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4. Remove stalks and chop chillies very finely
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5. Cut the tomatoes into quarters.
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6. Crumble the feta cheese.
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7. Assemble all your ingredients and put the pan of water on to boil for your spaghetti.
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8. Meanwhile warm up the butter and oil to a fairly high heat and saute the courgettes for a couple of minutes be careful not to burn you will need to stir frequently.
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9. After a few minutes add the onions and saute until the courgettes are just turning translucent at this point pop your spaghetti on and cook according to packet instructions.
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10. Meanwhile turn the heat down to medium add the garlic and chillies to the courgette mix stir and cook for a minute or two.
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11. Remove from the heat for a minute or two and add salt to taste, remembering that the feta will add quite a bit of saltiness, sprinkle with the sugar and vinegar and return to the heat.
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12. Now add the red peepers and saute for a couple of minutes, and then the tomatoes and cook a minute or two more.
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13. At this point the spaghetti should be nearly ready, roughly chop the mint, drain your spaghetti and sprinkle with the mint (reserving a little to sprinkle on top) and toss together with your sauce.
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14. Lastly add your crumbled Feta (reserving a little to sprinkle on top) and gently combine.
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Serve in warm Pasta bowls sprinkled with remaining feta & mint and drizzled with a little good olive oil.
