Fusilli with eggplant & zucchini



A fast & easy meal or starter .

500g fusilli

1 medium onion chopped

2 cloves crushed garlic

1 eggplant sliced

3 courgettes sliced

1/2 cup slivered roasted almonds or walnuts

seasoning salt & pepper to taste & olive oil

Cook pasta in boiling salted water.

In a saucepan saute the onion in 2 tablespoons oil then add the eggplant & zucchini & fry stirring from time to time. Add the crushed garlic and seasoning. When the eggplant & zucchini are cooked mix in the roasted almonds or walnuts and take off heat.

When the fusilli are al dente strain in a colander and add to the fried eggplant & zucchini .

Drizzle with olive oil and it is ready to serve. 

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