Calamarata with Swordfish and Eggplant

Method

1. Cut the top off the eggplant, slice lengthwise into 1 cm thick slices, then cut into strips and then into cubes. Optionally, peel the eggplant for a milder taste.
2. Cut the cherry tomatoes in half.
3. Remove the central bone, spines, and skin from the swordfish. Cut into strips, then into cubes.
4. In a non-stick pan, add enough olive oil to cover the base. Add fresh mint leaves and fry gently over low heat until fragrant.
5. Add the eggplant cubes, season with salt and pepper. Cover and cook over medium heat until slightly wilted, about 4–5 minutes. Transfer the eggplant to a bowl and set aside.
6. In the same pan, add a drizzle of olive oil and one whole crushed garlic clove. Sauté briefly.
7. Add the cherry tomatoes and cook over high heat until they start releasing their juices.
8. Add the swordfish cubes, season with salt and pepper, and cook covered over high heat until the fish is cooked through.
9. Pour in half a glass of dry white wine. Do not cover; let the alcohol evaporate over high heat for 2–3 minutes.
10. Lower the heat, cover, and continue cooking while you prepare the pasta.
11. Bring a large pot of water to a boil. Add salt (8 g per liter) and cook the calamarata pasta (100 g per liter) until al dente.
12. When the pasta is 2 minutes from being done, add the rinsed capers to the sauce.
13. Drain the pasta, reserving some cooking water. Add the pasta to the pan with the sauce. Add the reserved eggplant and a ladle of starchy pasta water. Toss well, cover, and cook for 2 minutes until the pasta is perfectly coated.
14. Turn off the heat. Add torn basil leaves and a drizzle of raw extra-virgin olive oil. Mix well and serve immediately.