Wash and cut the leek into strips.
Cut the bell pepper into small cubes.
Dice the zucchini into cubes.
Cut the eggplant into cubes.
Wash and chop the capers.
Heat the E.V.O.O. in a pan and sauté the eggplants. Set aside.
Add more E.V.O.O. in the same pan.
Add the leeks, red peppers, zucchini and chopped capers.
Boil the fusilli in a large amount of slightly salted boiling water.
Drain the pasta, toss and sauté with the veggies.
Sprinkle the sautéed eggplants.
Drizzle with a little bit of E.V.O.O.
Sprinkle fresh basil as a final touch.