Pasta with Swordfish and Eggplant

Method

1. Clean the eggplants, wash them, cut them in half lengthwise, remove some of the inner pulp, then dice them.
2. Fry the eggplant cubes in extra virgin olive oil until golden, then drain on paper towels.
3. Clean the swordfish: remove the skin and cut into small cubes.
4. In a clean pan, heat a drizzle of extra virgin olive oil and sauté a crushed garlic clove until golden, then remove it.
5. Add the swordfish cubes and sear very briefly until just cooked; remove them from the pan to keep them moist.
6. In the same pan, add cherry tomatoes (jarred or fresh) and cook for a few minutes.
7. Cook the pasta (preferably mezzi paccheri rigati) in salted boiling water until al dente.
8. Drain the pasta directly into the tomato sauce, finish cooking it while adding pasta cooking water little by little, stirring to release the starch and create a creamy sauce.
9. Just before the pasta is done, add the fried eggplant cubes and toss together.
10. Finish by adding the reserved swordfish cubes and fresh basil leaves.