Fusilli with Eggplant, Zucchini and Peppers from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• Salt
• 4 tablespoons extra virgin olive oil
• 1 teaspoon garlic, finely chopped
• 1 cup eggplant, peeled and ½-inch diced
• ⅛ teaspoon crushed red pepper
• ¾ cup sweet yellow onion, thinly sliced crosswise
• 1 pound fusilli
• ½ cup red pepper, peeled, core and seeds removed and cut in 1-inch squares
• 1 cup zucchini, washed and ½-inch diced
• ½ cup fresh tomatoes, peeled and ½-inch diced
• ½ cup yellow pepper, peeled, core and seeds removed and cut in 1-inch squares