Swordfish and Eggplant Pasta

Swordfish and eggplant pasta is a much appreciated dish in Sicilian cuisine, which pairs the strong taste of swordfish with the sweetness of eggplants. The Italian variant of this dish can also include tomato, adding freshness and a touch of color. Here is how to prepare it:

Ingredients

• 320 g of pasta (spaghetti or linguine preferably)
• 200 g of swordfish
• 1 large eggplant
• 250 g of cherry tomatoes
• 1 clove of garlic
• 4 tablespoons of extra virgin olive oil
• A bunch of fresh basil
• Fine salt to taste
• Black pepper to taste
• Breadcrumbs (optional for gratinating)

Preparation

1. Wash and cut the eggplants into cubes, then soak them in a bowl of salted water for about 20 minutes, this will help to remove the bitterness.
2. In a large pan, heat half of the oil and brown the garlic. Once browned, remove it and add the well-drained eggplants. Sauté them until they are golden, then set them aside.
3. In the meantime, wash and cut the cherry tomatoes in half.
4. Cut the swordfish into cubes, trying to remove the skin and any bones.
5. Use the same pan to cook the swordfish with the remaining oil for a couple of minutes over high heat, then add the cherry tomatoes. Cook for a few minutes, then add the eggplants back in, stirring gently.
6. Season with salt, pepper, and add the hand-torn basil so as not to darken it.
7. Meanwhile, bring a pot of plenty of salted water to a boil and cook the pasta until al dente.
8. Drain the pasta and transfer it to the pan with the swordfish and eggplant sauce, tossing everything together for a couple of minutes so that the flavors meld.
9. If desired, you can sprinkle with breadcrumbs and put the pan in the oven for a few minutes to get a crispy crust.

Curiosity

This dish originates from the culinary tradition of Sicily, where swordfish and eggplants are very common ingredients, often accompanied by the unmistakable aroma of fresh basil. The combination of the strong flavor of the swordfish and the softness of the eggplants creates a pleasant contrast in the mouth, made even fresher by the tomato.

For a wine pairing, you might choose a Sicilian white, such as a Grillo or an Etna Bianco, whose acidity and freshness are able to balance the oil and the rich texture of the dish.