Pasta with Swordfish, Eggplant and Mint

Method

1. Cut 500 g of swordfish into cubes.
2. In a pan, heat some olive oil with a garlic clove.
3. Add parsley and mint.
4. Add salt and the swordfish, then pepper.
5. Remove the garlic and add 44 g of brandy.
6. Flambé with a torch.
7. Cut half a Tropea onion and 300 g of datterini tomatoes.
8. In the same pan, add olive oil, the onion, salt, and pepper.
9. Add the tomatoes, basil, and mint.
10. Cook for about 20 minutes, then add 135 g of white wine.
11. Increase the heat and cook for another 20 minutes.
12. In a pan, toast 150 g of breadcrumbs.
13. Remove the breadcrumbs from the heat and add a drizzle of olive oil.
14. Cut half a purple eggplant into cubes and fry in abundant oil.
15. Drain the eggplant on paper towels.
16. Add the swordfish to the sauce.
17. Cook 320 g of pasta.
18. Add the eggplant to the sauce with a ladle of pasta water.
19. Drain the pasta and toss it in the sauce.
20. Add the breadcrumbs at the end.