Pasta with Vegetables and Swordfish

Ingredients

• 1 small eggplant
• 400 g linguine
• 250 g swordfish
• 1 onion
• 2 Garlic cloves
• 1 tbsp finely chopped parsley
• 3 tbsp olive oil
• 1 can peeled tomatoes (400 g contents or 400 g ripe tomatoes, peeled, deseeded and diced)
• Salt
• Pepper
• 1 dried chili pepper (optional)
• 2 tbsp capers
• basil (for garnish)

Instructions

1. 1.

   Wash, trim, and slice the eggplant; sprinkle with a little salt and let stand for 22 minutes. Pat dry and sear in 2 tbsp oil on each side, then set aside.

2. 2.

   Cook pasta in plenty of boiling salted water until al dente.

3. 3.

   Season swordfish with salt and pepper and brown in 1 tbsp olive oil, about 2-3 minutes per side; remove and flake with two forks.

4. 4.

   Peel and dice onion and garlic. Wash and finely chop parsley.

5. 5.

   Heat remaining oil in a pot. Sauté onion and garlic while stirring. Add tomatoes, crush to taste, season with salt, pepper, and crushed chili pepper, then simmer over medium heat for 5 minutes; finally add parsley, eggplant, and fish, bring to a boil, adjust seasoning, and fold in capers.

6. 6.

   Drain pasta and place on warmed plates. Spoon sauce over the top, garnish with basil, and serve immediately.