Pasta with Swordfish, Cherry Tomatoes, and Eggplants
Today I propose a light and complete dish, easy to make, and I’m sure the whole family will enjoy it.
We’ll prepare both the first and second course at once.
I used swordfish, but you can use any sliced or already filleted fish.
We’ll bake the eggplants in the oven, but if you want them richer, you can also fry them.
Let’s get into the kitchen.
Thought for you:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian Regional
- Region: Sicily
- Energy 683.00 (Kcal)
- Carbohydrates 55.68 (g) of which sugars 10.07 (g)
- Proteins 51.78 (g)
- Fat 27.62 (g) of which saturated 5.50 (g)of which unsaturated 9.82 (g)
- Fibers 8.92 (g)
- Sodium 524.58 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 6 slices swordfish (about 2 lbs)
- 500 g eggplants
- 500 g cherry tomatoes
- 60 ml white wine
- 50 g extra virgin olive oil
- to taste salt
- to taste pepper
- to taste mint
- 300 g pasta
Tools
What we need to make the
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Pot
Steps
To cook the
The first thing to do is preheat the oven to 392°F (200°C) fan.
Then let’s handle the eggplants, wash and remove the stem, do not peel them, and cut them into 0.8-inch cubes.
Arrange the eggplant cubes on a baking sheet and season with salt, pepper, and a drizzle of oil, bake at 392°F (200°C), cook for the first 5 minutes, then turn the cubes and continue for another 5 or 6 minutes.
Then turn off the oven and take the baking sheet out.
Let’s move to the fish: take 2 of the 6 slices and remove the skin and if there is a central bone, then cut it into small pieces about the size of a corn kernel.
Meanwhile, you can put the pot for the pasta on the stove, and let’s prepare the sauce.
Pour the extra virgin olive oil into the pan and add the finely chopped onion. Let it season for about 3 minutes.
then add the fish cubes. Let them season until they change color.
At this point, deglaze with the wine and let evaporate on high heat.
Add the remaining whole slices and brown them in the pan for 2 minutes per side.
Meanwhile, cut the tomatoes into small pieces and add them to the pan, adjust the salt, cover with a lid, and cook for about 5 minutes.
After the time has elapsed, stir and……
then add the oven-cooked eggplants to the sauce and complete cooking for another 5 minutes.
Boil the pasta. Remove the whole swordfish slices from the pan and keep them warm.
Now that the pasta is cooked, pour it into the pan and sauté everything over high heat.
Now our Pasta with Swordfish, Cherry Tomatoes, and Eggplants is ready to be served, enjoy your meal.
Pasta with swordfish, cherry tomatoes, and eggplants. The sauce and the second course can be stored in the refrigerator for up to 2 days and in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
Pasta with Swordfish, Cherry Tomatoes, and Eggplants
Can I use tomato purée instead of fresh tomatoes?
Yes, certainly better chunks than purée
