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Swordfish with eggplants Recipe

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This recipe for Swordfish with eggplants, by , is from Jolanda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jolanda Chiavuzzo

Category:
Category:

Ingredients:  
Ingredients:  
1 lb casarecce pasta
2 eggplants cubed
lb swordfisch, skin removed and cubed
lb grape tomatoes cut in half
cup white wine
onion finely chopped
1 clove of garlic minced
extra vergine olive oil
salt
pepperoncino
few sprigs of fresh mint

Directions:
Directions:
Toss the cubed eggplants with olive oil and roast in a 400F or 200C oven till tender.

Brown the cubed swordfish a high heat for about 2 - 3 minutes then add the withe wine and let evaporate. Add the tomatoes and half of the mint, adjust for salt and let it cook for 5 minutes.

Add the roasted eggplants and the other half of mint stir gently and turn of the heat.

Cook the casarecce pasta al dente, drain and dress with the swordfish and eggplant sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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