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SLICED SWORDFISH WITH AUBERGINE CAPONATA
Ingredients for caponata
2 round aubergines
Plain flour
Frying oil
1 celery heart
1 carrot
Half an onion
Bunch of basil
300 g cherry tomatoes
Vinegar
Sugar
Black olives
Capers
Oil
Salt and pepper
Method
Cut aubergines into cubes and coat cubes in flour. Fry in hot oil and drain well. Allow to cool. Dice celery, carrot and onion, chop the basil and quarter the tomatoes. Sauté vegetables, after a few minutes add half the tomatoes and basil Cook over high heat. After 5 minutes add the vinegar, sugar, capers and olives. Mix well and then add the other half of the tomatoes and basil. Continue cooking for another 5 minutes. Season to taste.
Ingredients for swordfish
Slices of swordfish
Oil Salt and pepper
Method
Cook swordfish on hot grill. Season with salt and pepper and serve cut into strips on the caponata.
By Baita E Salmaso
