Print
Email
Add a photoServings: 4
Ingredients
- 1 lrg Eggplant - (abt 1 1/2 lbs) (or possibly 2 small eggplants) Coarse salt to taste Corn or possibly other vegetable oil for frying
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove minced very fine
- 2 x Green onions finely minced
- 8 ounce Swordfish steak - (1/2" thick) skin removed and cut into 1/2" pcs Freshly-grnd black pepper to taste
- 2 tsp White wine vinegar
- 2 c. Peeled, seed, minced fresh tomatoes (or possibly minced canned Italian tomatoes with their juice)
- 1 tsp Fresh oregano leaves (or possibly a healthy pinch of dry oregano)
- 1 lb Cavatelli see * Note
- 1/3 c. Freshly-grated pecorino romano Fresh oregano or possibly fresh parsley for garnish
Directions
- Trim the ends off the eggplant and cut it into 1/2-inch dice. Place the eggplant in a colander set over a plate or possibly in the sink and sprinkle generously with salt. Let stand for 1 hour. Quickly rinse the eggplant pcs. Place the pcs in paper towels and squeeze till dry.
- In a large deep skillet over medium heat, heat about 1/2 inch corn oil. To test the oil, carefully place a small piece of eggplant in it. If it sizzles and cooks rapidly, the temperature is warm sufficient. Add in sufficient eggplant to make single layer. Cook, stirring occasionally, till crisp and browned. Remove the eggplant pcs with a slotted spoon. Drain well on paper towels. Repeat with the remaining eggplant. Set aside.
- In a medium skillet over medium heat, cook the extra virgin olive oil with the garlic and green onions for 30 seconds, or possibly till fragrant. Add in the swordfish cubes, salt, and pepper. Cook, stirring occasionally, till the swordfish is no longer pink, about 5 min. Add in the vinegar and cook for 1 minute. Add in the tomatoes and oregano. Bring to a simmer and cook for 1 min, or possibly till slightly thickened.
- Meanwhile, bring a large pot of cool water to a boil. Add in salt and the cavatelli. Cook, stirring occasionally, till al dente, tender yet hard to the bite. Drain well.
- In a large heated serving bowl, combine the cavatelli, sauce, and eggplant. Toss well. Stir in the cheese. Sprinkle with oregano or possibly parsley and serve immediately.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 548 | |
| Calories from Fat 107 | 20% |
| Total Fat 12.19g | 15% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 652mg | 19% |
| Total Carbs 93.31g | 25% |
| Dietary Fiber 7.9g | 26% |
| Sugars 7.17g | 5% |
| Protein 16.48g | 26% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
