1 lb of Benedetto Cavalieri Fusilli
6 tbsp. of Badia A Coltibuono Extra Virgin Olive Oil
1 large Spanish onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 eggplant diced
4 zucchini, thinly sliced
1 28 oz can of Rega San Marzano Tomatoes chopped
4 tbsp. of grated parmesan cheese
salt and pepper to taste
2 tbsp. freshly chopped parsley
Dice eggplant and sprinkle with salt. Place in a colander, drain for 1/2 hour.
Heat 4 tablespoons of EVOO in a large saute pan, over medium heat. Add the onion and saute until translucent. Add the peppers and saute until softened then add the eggplant saute until softened and then finally the zucchini. Saute each of them separately for about 3-4 minutes.
At this point add the tomatoes and salt, simmer over a low heat with lid on for 20 minutes.
Meanwhile bring a large pot of salted water to a boil add the fusilli and cook according to package directions.
Reserve 1 cup of the pasta water and drain the pasta when al dente and mix with the vegetables.
Add about 2 tablespoons of the grated parmesan cheese and a drizzle of olive oil.
Mix the pasta together, if it looks to dry add some of the reserve pasta water, some more cheese, pepper and another drizzle of olive oil.
Serve with grated parmesan cheese.