Fusilli Corti alla Campagnola (Fusilli with Eggplant, Zucchini, and Bell Pepper)

As if often the case with Hazan's recipes, I find the ratio of sauce to pasta a bit low, so I cranked up the sauce significantly here while leaving the pasta quantity alone. End result was tasty but lacking in protein; might want to be served as a side dish, or perhaps combined with eggs somehow.

Fusilli Corti alla Campagnola

The Classic Pasta Cookbook by Guiliano Hazan (p.122)

Ingredients

• 450g dry, store-bought fusilli or similar pasta
• ½ C olive oil
• 3 cloves garlic, minced
• 3 chinese eggplants (about 600g), peeled and cut into 1cm cubes
• 1 zucchini, cut into 1cm cubes
• 2-3 bell peppers, cored and cut into 1cm squares
• 1 tsp salt
• 1 (400mL) tin diced tomatoes
• fresh basil, chopped

Directions

1. Heat the oil in a large, deep-sided skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, ~5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the eggplant. (It will immediately soak up the oil; this is normal.) Cover the skillet and cook for 5 minutes.
5. Uncover and stir in the zucchini, bell pepper, and salt. Cook, stirring often, until tender, 5-10 minutes.
6. Add the tomatoes and continue cooking until they have reduced and separated from the oil, another 5-10 minutes.
7. Cook the pasta al dente, then stir the basil into the sauce, toss with the pasta, and serve.