Bucatini with Swordfish and Eggplant

Method

1. 1

   Cut the eggplant into small cubes. Salt lightly and rest 10 minutes, then pat dry to remove surface moisture.

2. 2

   Cut the swordfish into bite-size cubes, checking carefully for skin, bones, or dark tough parts.

3. 3

   Halve the cherry tomatoes, mince the garlic, rinse the capers, and chop parsley and mint.

4. 4

   Heat olive oil in a wide pan. Add eggplant and cook over medium-high heat until golden and soft. Remove and keep aside.

5. 5

   In the same pan, add a little oil if needed, then sear the swordfish cubes for 1–2 minutes, just until lightly colored. Remove and keep aside.

6. 6

   Lower the heat, add garlic and chili, and cook briefly without browning the garlic.

7. 7

   Add cherry tomatoes and capers. Cook until the tomatoes soften and release a light sauce.

8. 8

   Pour in the white wine and simmer until the alcohol smell fades and the sauce reduces slightly.

9. 9

   Bring salted water to a boil and cook the bucatini until very al dente, saving some pasta water before draining.

10. 10

    Transfer the bucatini into the tomato sauce with a splash of pasta water. Toss until glossy.

11. 11

    Return the eggplant and swordfish to the pan. Toss gently for 1–2 minutes so the fish stays tender.

12. 12

    Finish with parsley, mint, lemon zest, black pepper, and a final drizzle of olive oil. Serve immediately.