Busiate with Swordfish, Eggplant and Mint - eggplant

Method

• Start by preparing the eggplant.
• Slice it lengthwise in about 1 cm thick slices.
• Sprinkle generously with salt and leave in the colander for about an hour.
• This will drain the water and bitterness out of the eggplant.
• When ready, wash the eggplant with cold water and dry them well.
• The best is to wrap a slice of eggplant in a towel and press it between the palm of your hands.
• Next, dice the eggplant and fry them in sunflower oil till golden brown.
• Using a slotted spoon, remove them from the pan and place on a paper towel to absorb the excess oil.
• You may need to do this in two batches.
• Discard the oil, clean the pan, heat a little olive oil, add the onion and gently fry for 57 minutes till it starts to soften.
• Stir in the passata and eggplant.
• Season with salt and pepper, add a pinch of sugar and simmer for a few minutes.
• Boil the pasta in salted water according to instructions, till al dente (meaning that the pasta is not too soft), then drain.
• Cut the swordfish in small cubes.
• In a separate pan, heat a little olive oil in a pan and fry the garlic clove.
• When the garlic begins to brown (frying the garlic will infuse the oil), remove from the pan and add the fish.
• Toss it around in a pan for about a minute then pour over the vinegar.
• Shake the pan to coat the fish, then add the tomato sauce.
• Combine well and let it simmer for a few minutes, check the seasoning and add the mint and pasta.
• Stir to coat the pasta in the sauce and serve immediately.