Fusilli peppers and aubergines
Instructions
Sauté the finely chopped onion and red pepper, cut into strips and clean the peppers and eggplant disks, add them to the onions and let them ' wither ' fire.
Remove the chili, add salt, cover and cook for about 10 minutes.
Cook fusilli in salted water, seasoned with vegetable gravy and serve well.
Ingredients and dosing for 4 persons
- 320 g of type pasta fusilli
- 1 onion
- == 1 yellow pepper
- 1 red pepper
- 1 long eggplant
- Salt
- 1 chili
- Olive oil