Penne with Swordfish and Eggplant

Name: Penne with Swordfish and Eggplant
Yield: 4 to 6 servings
Ingredients: 1 pound penne rigata; 1/3 cup plus 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes, plus more to taste; 1/4 cup plus 1/3 cup chopped fresh flat-leaf parsley; 4 Japanese eggplants, ends trimmed, cut into thirds lengthwise, then cut into 1-inch pieces; 1 pound swordfish steaks, skin removed, cut into 1-inch cubes; Salt and freshly ground black pepper; 1/3 cup dry white wine; 2 cups halved teardrop or cherry tomatoes (red, yellow, or a blend); Extra-virgin olive oil, for drizzling

January 26, 2012

Many Sicilian dishes feature swordfish, since it is very plentiful in the waters surrounding the island. Eggplant is also found in many dishes from this area, but I prefer the texture and taste of Japanese eggplants over the larger ones because their seeds are so tiny; there is also no need to salt the cubed eggplant because they aren’t as bitter as the fully mature ones can be.

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