Giuliano Hazan

Fusilli with Eggplant and Peppers

Fusilli ai Peperoni e Melanzane

Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Ingredients

  • 10 ounces eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper

Method

  1. Peel the eggplant and cut into ½-inch dice (about 3 cups). Core, seed, and peel the peppers. Cut away any white pith inside the peppers and cut into 1-inch squares.
  2. Fill a pot for the pasta with at least