Penne with eggplant and swordfish

 

Cut the eggplant into cubes of about 1 cm and brown them in a large pan with 3 tablespoons of oil. After baking set it aside in a bowl with kitchen paper. Add a tablespoon of olive oil to the pan, sauté a clove of garlic and a little chili. Remove the garlic and add the tomatoes cut into 4 pieces, then the capers. Meanwhile, in a nonstick frying pan toast the pine nuts, without letting them burn. When the tomatoes are cooked, add the swordfish, cut into cubes not too book and cook, it will not be long: persist in cooking swordfish makes it tough and stringy.
Cook the penne (or if you prefer another type of pasta), drain al dente and pour into the pan swordfish, add the eggplant and pine nuts and let thicken. Add some finely chopped basil and, if you want to give a final touch, add, like cheese, the skin of an eggplant, cut into julienne floured and fried.


for 4 people

PENNE gr. 320
EGGPLANT n. 1
SWORDFISH gr. 400
CAPERS tablespoon 1
PINE NUTS tablespoon 1
CHERRY TOMATOES gr. 300