eggplant sunflower oil olive oil onion tomato passata salt pepper white sugar weight Busiate Swordfish garlic white wine vinegarViewed: 10 - Published at: 5 years ago
- 1 whole Eggplant
- 6 tablespoons, 2 teaspoons, 4-58 pinches Sunflower Oil
- 2 Tablespoons Olive Oil, Divided
- 1 whole Onion, Chopped
- 1 cup, 11 tablespoons, 2- 1/2 pinches Tomato Passata
- 1 Tablespoon Salt
- 1/4 Tablespoons Pepper
- 1 pinch White Sugar
- 1 pound, 1-23 ounces, weight Busiate Or Any Other Pasta
- 7 ounces, weight Swordfish
- 1 whole Garlic Clove, Lightly Crushed
- 1 Tablespoon White Wine Vinegar
- 1 bunch Mint, Chopped
- Start by preparing the eggplant.
- Slice it lengthwise in about 1 cm thick slices.
- Sprinkle generously with salt and leave in the colander for about an hour.
- This will drain the water and bitterness out of the eggplant.
- When ready, wash the eggplant with cold water and dry them well.
- The best is to wrap a slice of eggplant in a towel and press it between the palm of your hands.
- Next, dice the eggplant and fry them in sunflower oil till golden brown.
- Using a slotted spoon, remove them from the pan and place on a paper towel to absorb the excess oil.
- You may need to do this in two batches.
- Discard the oil, clean the pan, heat a little olive oil, add the onion and gently fry for 57 minutes till it starts to soften.
- Stir in the passata and eggplant.
- Season with salt and pepper, add a pinch of sugar and simmer for a few minutes.
- Boil the pasta in salted water according to instructions, till al dente (meaning that the pasta is not too soft), then drain.
- Cut the swordfish in small cubes.
- In a separate pan, heat a little olive oil in a pan and fry the garlic clove.
- When the garlic begins to brown (frying the garlic will infuse the oil), remove from the pan and add the fish.
- Toss it around in a pan for about a minute then pour over the vinegar.
- Shake the pan to coat the fish, then add the tomato sauce.
- Combine well and let it simmer for a few minutes, check the seasoning and add the mint and pasta.
- Stir to coat the pasta in the sauce and serve immediately.