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1
In a large saute pan, heat 3/4 cup of olive oil over a medium flame.
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2
Add the anchovies and garlic to the hot oil.
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3
Using a wooden spoon, press the anchovies to break them up.
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4
They will appear to dissolve in the oil.
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5
Toss in the eggplant and cook until golden on all sides, about 3 minutes per side.
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6
Remove the eggplant from the oil and drain on paper towels.
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7
Pour the excess oil from the pan and discard.
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8
Add 1/2 cup of the remaining olive oil to the pan and heat over a medium flame.
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9
Toss in the onion and chili flakes and saute until the onion is translucent, about 3 minutes.
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10
Hand-crush the tomatoes into the pan and stir well.
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11
Bring to a simmer for 10 minutes and then return the eggplant to the pan.
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12
Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar.
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13
Pour in the tomato sauce and stir; taste and then season with sea salt and freshly ground black pepper.
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14
Cover and simmer until ready to serve.
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15
Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil.
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16
Marinate in the refrigerator for 20 minutes.
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17
Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking.
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18
Season the fish with sea salt and freshly ground black pepper and then place in the pan.
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19
Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center).
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20
Serve immediately with a generous spoonful of the caponata.
