Calamarata with Swordfish and Eggplant

Method

1. Cut the eggplant into thick slices and salt them. Let them rest to remove excess water and bitterness.
2. While the eggplant rests, prepare the swordfish: remove the skin and any blood clots, then cut into cubes.
3. Fry the eggplant slices in abundant extra virgin olive oil until golden and creamy inside. Set aside.
4. In the same pan, add fresh olive oil and sauté the sliced fresh onion with basil stems until soft.
5. Add a splash of water to prevent the onion from burning.
6. Crush San Marzano tomatoes into the pan and cook on high heat to caramelize the sugars.
7. Add the fried eggplant and fresh basil leaves, then toss in the taggiasche olives and raw swordfish cubes. Turn off the heat.
8. Cook the calamarata pasta in salted boiling water until al dente. Reserve some pasta water.
9. Add the pasta to the pan with a little pasta water. Turn the heat to high and mix vigorously to combine.
10. Season with salt and pepper to taste. Finish with grated ricotta cheese and fresh chili pepper if desired.