Pasta with Eggplant and Swordfish

Method

1. Cut the eggplant into cubes. Cut the swordfish into cubes.
2. In a pan with olive oil, brown two cloves of garlic.
3. Add the swordfish cubes and sear quickly.
4. Deglaze with white wine, let it evaporate, then remove the swordfish and set aside.
5. In the same pan, sauté the eggplant cubes.
6. Add peeled tomatoes, salt, pepper, and basil. Let it cook.
7. Cook the calamarata pasta al dente.
8. Drain the pasta and add it to the sauce.
9. Add the reserved swordfish cubes and mix well.
10. Add more basil if desired. Serve.