Fusilli In Ratatouille Sauce - cooking recipe

Ingredients

3 tablespoons olive oil
1 large yellow onion (sliced thinly)
1 green bell pepper (diced)
1 small eggplant (unpeeled and diced)
1 medium zucchini (unpeeled and diced)
4 garlic cloves (minced)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon cajun spices
1 (15 ounce) can crushed tomatoes in puree
1 teaspoon balsamic vinegar
3 tablespoons water
12 ounces fusilli

Preparation

In a large skillet, heat the olive oil over med. heat.
Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
Add the tomatoes, the vinegar, and the 3 tablespoons of water.
Simmer, covered for 15 minutes, stirring occasionally.
Meanwhile, cook the fusilli according the the package directions.
When the fusilli is done, drain well and toss it into the ratatouille.
Serve immediately while still hot.