INGREDIENTS:

• ¾ lb penne
• ⅝ lb eggplant
• 5 oz pressed ricotta
• 3 oz basil
• ½ lb cherry tomatoes
• 5 oz extra virgin olive oil
• salt to taste
• black pepper to taste
• garlic to taste
• 7 oz swordfish
• 3 oz white wine

Cut the swordfish into cubes.

Carefully wash the eggplants, peel them and cut into large regular cubes, coat in flour and fry in abundant hot oil.

As soon as they are golden, remove them from the oil using a skimmer, dry them on absorbent paper and allow to cool.

In a large pan, brown a chopped clove of garlic in the oil, add the swordfish, and season with salt. Brown over high heat, pour the white wine over it and allow to evaporate.

Add the tomatoes, a pinch of black pepper and leave to cook for a few minutes.

Cook the pasta in abundant boiling salted water.

Add the eggplants to the swordfish and tomatoes, and sprinkle with chopped parsley. Cook for another two minutes, adding, if necessary, some fish stock.

When the pasta is “al dente”, drain it and add to the sauce. Toss together and finish off with the salted ricotta and a decoration of small mint leaves.