A delightful pasta dish featuring a rich and flavorful vegetable sauce, perfect for any occasion.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the chopped onion and diced bell pepper to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from sticking.
Stir in the diced eggplant, zucchini, and minced garlic. Cook for another 5 minutes.
Cut the vegetables into uniform pieces for even cooking.
Season with salt, pepper, and sugar. Reduce the heat to low, cover, and let it cook for 10 minutes.
Covering the skillet helps the vegetables soften and meld together.
Pour in the crushed tomatoes, balsamic vinegar, and water. Stir well and simmer, covered, for 15 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Meanwhile, cook the fusilli in a large pot of boiling salted water according to the package instructions. Drain well.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce in the skillet. Toss well to coat evenly.
Mix thoroughly to ensure the pasta absorbs the flavors of the sauce.
Serve the pasta hot, garnished with fresh basil or grated Parmesan if desired.
Serve immediately to enjoy the dish at its best.
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