PREPARING PENNE WITH EGGPLANT AND DICED SWORDFISH

Preparation:

Wash the eggplants thoroughly, peel them, and cut them into regular cubes. Coat them in flour and fry in plenty of hot oil. (The eggplant cubes should be fried in very hot oil to form an outer crust, preventing excess oil absorption.)

In a large pan, sauté a finely chopped garlic clove in olive oil. Add the diced swordfish, season with salt, and cook on high heat. Once browned, deglaze with white wine and let it evaporate.

Add the cherry tomatoes, a pinch of black pepper, and cook on low heat for a few minutes. Cook the pasta in plenty of boiling salted water. Add the fried eggplant to the swordfish and tomato mixture, sprinkle with chopped parsley.

If needed, add some fish stock and cook for another two minutes. Drain the pasta al dente and toss it with the sauce. Finish with salted ricotta and garnish with fresh mint leaves.