Prepare both zucchini and beets by passing through the BELLA spiralizer on spaghetti setting. Lightly season with salt and lemon juice – set aside to macerate.

Season the eggplant cubes with a little olive oil and chopped garlic, place into a non-stick oven safe pan over moderate heat and start to color (approximately 2- 3 minutes). Place into oven and roast at 380F for 25 – 30 minutes or until tender. You should be able to pierce with a knife or skewer with very little resistance.

Drain liquid from the noodles and then toss in the warm eggplant. Add tomatoes, mint, olives, chili and roughly torn mozzarella. Serve.