Classic Italian – Sicilian style Pasta with Swordfish & Eggplant (pesce spada e melanzane);

Pasta with Swordfish & Eggplant is a typically Sicilian dish; Sicily is surrounded by the stunning blue waters of the Mediterranean Sea; Swordfish is caught in the straight of Messina which separates Sicily from mainland Italy, On my last trip to Italy I had the most amazing spaghetti with swordfish and eggplant which inspired this post; Please enjoy;

Recipe for 5;

45 Minutes Preparation/Cooking time;

Spaghetti con Spada e Melanzane;

500g Spaghetti

2 large Eggplants

300g sword fish or firm white fish such as cod;

2 large cloves of garlic

1 small bunch of fresh Basil

250 grams of ripe cherry tomatoes;

1/4 cup refined olive oil for frying the eggplant

1/4 cup extra virgin olive oil for the sauce

1/4 cup of white wine


hot chilli dry or fresh

Optional Ingredients;

a handful of pitted olives or capers

**Also a variation use fresh mint instead of basil; which is used in traditional recipes;

Preparing the Eggplant;

prepare the eggplants by slicing in 1cm round slices;
place the eggplant in a pasta colander and sprinkle each slice with salt;

leave for at least 20 min to allow for the bitter juice to drain from the eggplant.
wash the eggplant slice under fresh cold water and pat dry with a tea towel

now dice the eggplant into 1cm dice;

Preparing other ingredients;

finely slice the garlic;

finely chop the parsley;

finely chop the hot chilli;

slice the cherry tomatoes in half and set aside;

Dice the fish into bite sized pieces (1cm dice) and set aside

To cook the eggplant;
add 1/2 cup of refined olive oil to a deep fry pan and heat the oil til quite hot;
add the diced eggplant to the hot oil and continue to fry until light golden;
line a large bowl with kitchen towel and remove the fried eggplant from the fry-pan allowing for some of the oil to drain off;
set the fried eggplant aside and keep warm for use later on;

To cook the fish;

Wipe or Drain the fry pan where you cooked the eggplant of its oil;

**You could use another fry pan or re-use the one that you cooked the eggplant;

add the extra virgin olive oil to the frypan and place over medium heat;

add the chopped garlic

add the chopped parsley

add the hot chilli pepper

fry the ingredients for a minute to add flavour to the oil; be careful not to burn the garlic;

add the diced fish;

cook over high heat for a few minutes until the fish is lightly golden;

add the white wine and cook to allow the ingredients to absorb 1/2 of the wine;

add the cherry tomatoes;

add the eggplant back to the frypan;

and salt/pepper to season;

bring to sauce ingredients to boil;

now turn of the heat whilst you cook the pasta;


Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;

tip; use hot water to speed up the cooking time;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta;

be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;

drain the pasta into a colander;

Put the frypan with the fish and eggplant sauce on medium heat;

add the drained pasta to the frypan and stir through the sauce;



serve straight out of the frypan or add to a serving dish;

Serve with a glass of your favourite white wine;

Buon Apetito;


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