PREPARE PENNE WITH EGGPLANT AND DICED SWORDFISH

Ingredients:

For 4 people:

• 320 g of penne
• 300 g of aubergines
• 150 g of salted ricotta
• 80 g of basil
• 250 g cherry tomatoes
• 150 g of extra virgin olive oil
• salt to taste, black pepper to taste, garlic to taste
• 200 g of swordfish
• 80 g of white wine.

Preparation

Wash the aubergines thoroughly, peel them and cut them into regular cubes, flour them and fry them in plenty of hot oil.

(The eggplant cubes must be fried in very hot oil so that the outer crust forms immediately, thus avoiding the absorption of oil.)

In a large skillet, sauté a minced garlic clove in oil, add the diced swordfish, and season with salt. Brown over high heat, pour in the white wine, and let it evaporate.

Add the cherry tomatoes, a pinch of black pepper, and simmer for a few minutes. Cook the pasta in plenty of boiling salted water. Add the eggplant to the swordfish and tomatoes, and sprinkle with chopped parsley.

Add fish stock if necessary and cook for two minutes. Drain the pasta al dente, add it to the sauce, toss everything together, and top with the ricotta salata and garnish with mint leaves.

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