Cavatelli With Swordfish And Eggplant

Directions

1. Trim the ends off the eggplant and cut it into 1/2-inch dice. Place the eggplant in a colander set over a plate or possibly in the sink and sprinkle generously with salt. Let stand for 1 hour. Quickly rinse the eggplant pcs. Place the pcs in paper towels and squeeze till dry.
2. In a large deep skillet over medium heat, heat about 1/2 inch corn oil. To test the oil, carefully place a small piece of eggplant in it. If it sizzles and cooks rapidly, the temperature is warm sufficient. Add in sufficient eggplant to make single layer. Cook, stirring occasionally, till crisp and browned. Remove the eggplant pcs with a slotted spoon. Drain well on paper towels. Repeat with the remaining eggplant. Set aside.
3. In a medium skillet over medium heat, cook the extra virgin olive oil with the garlic and green onions for 30 seconds, or possibly till fragrant. Add in the swordfish cubes, salt, and pepper. Cook, stirring occasionally, till the swordfish is no longer pink, about 5 min. Add in the vinegar and cook for 1 minute. Add in the tomatoes and oregano. Bring to a simmer and cook for 1 min, or possibly till slightly thickened.
4. Meanwhile, bring a large pot of cool water to a boil. Add in salt and the cavatelli. Cook, stirring occasionally, till al dente, tender yet hard to the bite. Drain well.
5. In a large heated serving bowl, combine the cavatelli, sauce, and eggplant. Toss well. Stir in the cheese. Sprinkle with oregano or possibly parsley and serve immediately.
6. This recipe yields 4 servings.