PACCHERI with SWORDFISH and EGGPLANT - PACCHERI con PESCE SPADA e MELANZANE

             Pasta swordfish and eggplant.....a rich and complete dish, we love it very much and you will too. Try it!

Ingredients:

1 lb.  Paccheri (you may choose other pasta) See below

2 long eggplants

1/2 lb. swordfish

3 chopped tomatoes or 10 cherry tomatoes

1/2 cup white wine

1 clove of garlic

1/2 cup olive oil

peperoncino

Sprigs of parsley

salt and pepper

First wash and then cut the eggplant into pieces. Remove the skin from the swordfish slices and cut into chunks.

Fry the eggplant in oil for 5-10 minutes then lift them with a slotted spoon and set them aside.

In the same pan, fry the garlic. Add the swordfish cubes to the pan and let it brown for a couple of minutes over high heat. Add the white wine and give it time to evaporate.

In the meantime cut and, if you want, peel the tomatoes. (I prefer peeled tomatoes). Add the tomatoes and the chili pepper to the pan and let it cook for 5 minutes over high heat. Add salt and pepper to taste. Turn off the heat under the pan.

In the meantime, cook the pasta.

Turn the heat back on under the pan and add the fried eggplant and fresh parsley. Add over cooked paccheri and serve hot!

On occasion I substitute Paccheri with Pennoni.