Pasta with swordfish and eggplant is a Simple and Flavorful first course typical of Sicilian cuisine.

A variation of the classic pasta with swordfish to which fried eggplant is also added.

The original recipe calls for the sauce of eggplant and swordfish to be prepared with fresh Tomato peeled and cut into small pieces (alternatively, also with Cherry Tomatoes), for the eggplant to be strictly Fried and for the dish to be scented with Mint leaves.







  • 7 oz of short pasta
  • 1 slice swordfish (about 200 grams/7 oz)
  • 1 eggplant
  • extra virgin olive oil
  • 1 clove of garlic
  • chilli pepper (optional)
  • 1/3 cup of white wine for fading
  • 12 cherry tomatoes
  • 1 tuft fresh mint
  • grated zest of 1 lemon
  • salt and pepper to taste



Peel the eggplant, wash it and cut it into cubes.

Place the eggplant in a colander, salt it and let it rest for at least 30 minutes.

After this time has elapsed, fry the eggplant.

Once ready keep it aside.

If you want to bake the eggplants in the oven, cut them into cubes and place them in a large-bottomed baking dish.

Season with Oil and salt and bake in a hot static oven at 390 F for about 25 minutes.

Clean the swordfish and cut it into small pieces.

In a wide-bottomed frying pan pour a round of olive oil.

Add a clove of minced garlic and a small piece of chili pepper.

As soon as the garlic begins to sauté, add the swordfish and brown it in the pan.

Deglaze with the white wine.

When the alcohol has evaporated, add the peeled and chopped tomatoes.

Season with salt, add chopped fresh mint and cook for about 5 minutes.

The tomatoes should turn into a sauce.

NOTE: If you want to prepare it plain, add the mint directly and let the fish cook for a couple of minutes.

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