Pesce Spada alla Ghiotta

Method

Cube the aubergines and fry in hot olive oil until golden, then set aside. In the same oil, sauté finely diced onions and garlic until softened, then add the tinned tomatoes, olives, and capers, simmering gently for 10 minutes. Season the swordfish steaks with salt and pepper, then pan-fry in olive oil for 3-4 minutes each side until just cooked through. Combine the aubergine with the tomato mixture, add the vinegar, and stir gently to combine. Place the swordfish on a serving platter and spoon the ghiotta sauce generously over the top, garnishing with fresh parsley before serving.