Ingredients for 4 people:400 g Trofie (or Penne rigate300 g swordfish (in slices)300 g fresh cherry tomatoes (or “Bombolini” in brine in a jar)300 g aubergines 1 clove of garlic3 tbsp extra virgin olive oil for sautéing and approx. 500 ml for frying the aubergines5-6 basil leaves¼ glass dry white wine salt
Wash the aubergines, cut their stalks off and then dice them. Put the aubergine cubes in a colander, spread out a little, and sprinkle them with coarse salt; place a dish on top with a weight on it and leave for about an hour to drain off their bitter water. Wash the cherry tomatoes, cut them in quarters (if you use Bombolini in a jar, drain off the liquid without cutting them) and put them on one side. Rinse the slices of swordfish under running water, pat them dry with kitchen paper and cut them into cubes. Rinse the cubes of aubergine thoroughly to get rid of the salt; squeeze them, dry them with a tea towel and fry in hot oil. When golden, remove them from the oil, place them on kitchen paper and put them on one side. Fill a saucepan with water (if possible already hot), bring it to the boil, then add a good pinch of salt and the pasta. Skin the garlic clove and sauté it, whole, in a large frying pan; as soon as it begins to brown remove it and tip the cubes of swordfish in. Cook over a medium heat for a few moments, pour in the wine and let it evaporate completely. Add the tomatoes, stir and, after 2 minutes, add the pasta (which you have strained when “al dente”) as well. “Toss” everything together in the frying pan for about a minute. Turn off the heat and quickly add the cubes of aubergine, which you kept warm, and the basil leaves… another good stir and of it goes, immediately, to the table!