Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish

Name: Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 pound orecchiette (about 480 grams); 2 large eggplants; 1 fresh shallot; 2 large fresh tomatoes; as needed Extra virgin olive oil,; 1 garlic clove; 1 small bunch fresh parsley; as needed Salt,; as needed Black pepper,

Fabio Del Buono @FabioMasterChef

Paola

Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

30 minutes

Serves 4 servings

1 poundorecchiette (about 480 grams)
2large eggplants
1fresh shallot
2large fresh tomatoes
as neededExtra virgin olive oil,
1garlic clove
1small bunch fresh parsley
as neededSalt,
as neededBlack pepper,

Saved

Steps

30 minutes

1

Bring a large pot of salted water to a boil for the orecchiette.
2

Wash and trim the eggplants, cut them into small cubes, and set aside.
3

Wash and trim the tomatoes, cut them in half, remove the seeds, dice them, and set aside.
4

In a skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the eggplant cubes. Season with salt, black pepper, and chopped parsley. Cook for about 10 minutes.
5

Meanwhile, cut the swordfish into small cubes and set aside.
6

After about 10 minutes, add the diced tomatoes to the skillet and cook for about 5 minutes.
7

Next, add the swordfish cubes, season with salt, and cook for another 5 minutes.
8

Drain the orecchiette when al dente and toss them in the skillet with a little pasta cooking water, a drizzle of extra virgin olive oil, and chopped parsley. Cook together for a few minutes.
9

Plate and serve topped with finely chopped parsley and black pepper.