In a pot, heat up 6 tbsp. olive oil and sauté the onions for 2-3 minutes until soft. Add the green onions and sauté for 1 minute.
Add the eggplant, zucchini, pepper, salt and freshly ground pepper and sauté the vegetables for 4-5 minutes, until tender. If necessary, add a little more olive oil.
Add the tomatoes, sugar and dried oregano and reduce the heat. Allow the sauce to simmer for about 12-15 minutes, until it thickens. At the end, add half of the Anthotyro cheese and the parsley and mix to incorporate into the sauce.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls (Fusilli). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the sauce. Mix gently.
Serve the pasta hot, sprinkled with the rest of the Anthotyro cheese and a little fresh oregano.