Fusilli with Eggplant, Zucchini and Peppers

Name: Fusilli with Eggplant, Zucchini and Peppers (Fusilli alla Campagnola)
Total time: 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 teaspoon garlic, finely chopped; 1 cup eggplant, peeled and ½-inch diced; Salt; 4 tablespoons extra virgin olive oil; ⅛ teaspoon crushed red pepper; 1 pound fusilli; ½ cup fresh tomatoes, peeled and ½-inch diced; ½ cup yellow pepper, peeled, core and seeds removed and cut in 1-inch squares; ½ cup red pepper, peeled, core and seeds removed and cut in 1-inch squares; 1 cup zucchini, washed and ½-inch diced; ¾ cup sweet yellow onion, thinly sliced crosswise

Fusilli alla Campagnola

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
45 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

¾ cup sweet yellow onion, thinly sliced crosswise
⅛ teaspoon crushed red pepper
4

Europe
Italy
Main course
Pasta
Spicy
Mediterranean
Vegan

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Peel, halve, and thinly slice the onion crosswise. Put it with the crushed red pepper, olive oil and a little salt in a 12-

Ingredients

Method

Photos