Wash and dry the eggplants. Cut them into thin slices.
Heat a grill pan and grill the eggplant slices for a few minutes until tender. Set aside.
Wash the tomatoes, remove the stem and cut them into cubes, removing the seeds.
Toast the pine nuts in a pan without oil and set aside.
Soak the raisins in a little white wine.
Remove the skin from the swordfish and cut it into cubes.
Chop the parsley and mint, keeping some whole mint leaves for garnish.
In a large skillet, sauté two cloves of garlic with the anchovy fillets. Add the swordfish and brown for a few minutes.
Deglaze with the white wine and add the tomatoes, olives, drained raisins, and cook for another 5 minutes.
Bring a pot of salted water to a boil and cook the trofie. Drain the pasta, reserving some cooking water.
Toss the pasta in the skillet with the sauce, adding some cooking water if needed. Adjust salt and pepper.
Serve hot, garnished with toasted pine nuts and mint leaves.
Store in an airtight container in the refrigerator for up to 2 days.
Ideal for a summer dinner, can be prepared in advance and cooked in foil. Serve with a chilled white wine.
Italia, Sicilia
| Energy (kcal) | 166.56 |
| Carbohydrates (g) | 4.29 |
| of which Sugars (g) | 4.29 |
| Fat (g) | 14.7 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 3.15 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.7 |
