Wednesday, February 18, 2009

Sicilian Penne w/ Swordfish & Eggplant

This is a recipe I found on the Food Network. I was a little leery at first, but after we finished making it, we LOVED it! This recipe is 4 - 6 servings and we always have a ton leftover which is why I think it makes a great recessipe - just be careful microwaving fish at work! :) We were able to find frozen swordfish at Trader Joe's that were relatively inexpensive.

**Please note that Japanese eggplant is different from American eggplant. American eggplant is typically what you find in grocery stores. Japanese eggplant is much smalller and thinner. We used American eggplant for ours because we couldn't find the Japanese one. Since we have yet to use the Japanese eggplant, I cannot comment on the taste difference; however, we really enjoyed this with the American one. If you choose to make this substitution, one American eggplant is sufficient!**


1 pound penne pasta
1/3 cup olive oil
3 garlic cloves, minced
1/2 tsp crushed red pepper, plus more to taste
1/4 cup fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplant, ends trimmed, cut lengthwise, then into squares
1 pound swordfish steaks, skins removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow, or a blend)
Extra virgin olive oil, for drizzling
3/4 tsp kosher salt
3/4 tsp ground pepper


1. Bring a large pot of water to a boil. Cook pasta according to pkg instructions. Drain pasta.
2. Meanwhile, place a large skillet over med-high heat. Add the 1/3 cup olive oil, garlic, crushed red pepper, and 1/4 cup parsley.
3. Stir and cook until fragrant, about 1 - 2 mins. (I always found the wording "fragrant" a little odd because, believe me, it is frangrant as soon as it hits the skillet!) :)
4. Add the eggplant and cook until tender, about 5 mins. Remove eggplant mixture from the pan and set aside.
5. Season the swordfish cubes with salt and pepper.
6. Using the same pan, over med-high heat, add the remaining 2 tbsp of oil and cook the swordfish until opaque, about 5 mins.
7. Add the white wine and cook until almost evaporated, aboiut 2 mins.
8. Turn off heat.* Add tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir.
9. Drizzle with EVOO and sprinkle with a little salt and pepper.** Stir to combine.

*I usually do not turn off the heat at this point, as I like my tomatoes a little more cooked.

**This is another step I typically do not do , as there is usually enough of a sauce to evenly coat the food.

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