Swordfish and Eggplant Rolls

Method

1. Slice the eggplant lengthwise (this prevents bitterness). Grill the slices on a hot grill without oil. After flipping (about 2-3 minutes), sprinkle with salt. Cook until soft.
2. Prepare the filling: in a bowl, mix breadcrumbs, finely chopped garlic, parsley, olive oil, pepper, some pine nuts, olives, and capers. Adjust with more oil if needed. Set aside.
3. Cut the cherry tomatoes into small cubes. Season with basil, salt, pepper, and olive oil. Set aside.
4. Place a thin slice of swordfish on a work surface. Top with a grilled eggplant slice. Add a spoonful of the breadcrumb mixture and some tomatoes and pine nuts. Roll up tightly and secure with toothpicks.
5. Brush the outside of the rolls with olive oil, then coat with the reserved breadcrumbs.
6. In a pan, heat olive oil. Add a crushed garlic clove, basil leaves, raisins, and pine nuts. Let them toast lightly.
7. Place the rolls in the pan. Cover with a lid and cook on medium heat for about 2-3 minutes. Turn the rolls carefully.
8. Add a glass of dry white wine, increase heat to evaporate the alcohol. Season with salt and pepper. Cook for another minute or until the sauce reaches desired consistency (total cooking time 3-4 minutes).
9. Remove the garlic clove before serving.