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1
Start by preparing the eggplant.
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2
Slice it lengthwise in about 1 cm thick slices.
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3
Sprinkle generously with salt and leave in the colander for about an hour.
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4
This will drain the water and bitterness out of the eggplant.
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5
When ready, wash the eggplant with cold water and dry them well.
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6
The best is to wrap a slice of eggplant in a towel and press it between the palm of your hands.
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7
Next, dice the eggplant and fry them in sunflower oil till golden brown.
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8
Using a slotted spoon, remove them from the pan and place on a paper towel to absorb the excess oil.
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9
You may need to do this in two batches.
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10
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.
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11
Stir in the passata and eggplant.
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12
Season with salt and pepper, add a pinch of sugar and simmer for a few minutes.
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13
Boil the pasta in salted water according to instructions, till al dente (meaning that the pasta is not too soft), then drain.
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14
Cut the swordfish in small cubes.
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15
In a separate pan, heat a little olive oil in a pan and fry the garlic clove.
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16
When the garlic begins to brown (frying the garlic will infuse the oil), remove from the pan and add the fish.
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17
Toss it around in a pan for about a minute then pour over the vinegar.
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18
Shake the pan to coat the fish, then add the tomato sauce.
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19
Combine well and let it simmer for a few minutes, check the seasoning and add the mint and pasta.
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20
Stir to coat the pasta in the sauce and serve immediately.
