In a shallow pot, heat up 5-6 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens. Add the eggplant, salt and freshly ground pepper and saute on medium heat for 8-10 minutes until soft and lightly brown.
Add the cherry tomatoes and the garlic and saute for 3-4 minutes until soft. Add the Florina red peppers and stir.
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. Stir gently and remove from heat.
Serve immediately sprinkled with finely chopped basil and freshly ground pepper.