Swordfish and Eggplant Caponata

Oval plate filled with eggplant and swordfish caponata with slices of bread on the side.

Swordfish and Eggplant Caponata

A twist on classic Sicilian eggplant caponata with it's distinctive sweet and sour flavors (agrodolce), this variation adds swordfish to create a satisfying dish that can be enjoyed as antipasto, side or main dish.

Course antipasto, side dish

Cuisine Sicilian-Italian

Prep Time 20

Cook Time 37

Servings -6 servings

Calories 538kcal

Author Nadia Fazio

Ingredients

1 large eggplant about 650 grams, cut into cubes
450 grams swordfish 1 lb
2 branches celery chopped into small slices
1 large onion diced
225 grams cherry tomatoes halved
1 tbsp. capers I used brined
12 olives green or black
2 teaspoon sugar
3 tbsp. white wine vinegar
handful basil
salt as directed
9 tbsp. olive oil divided

US Customary - Metric

Instructions

Prepare the eggplant

Preheat oven to 425 degrees F and line a sheet pan with parchment paper. Cut eggplant into cubes, place on the sheet pan and toss with ¼ cup olive oil and ½ teaspoon salt.
Bake for 30 minutes, stirring halfway, until the eggplant is soft and golden brown. Set aside.

Prepare the swordfish

While the eggplant is roasting, rinse the swordfish and dry well. Trim off the skin and cut into small cubes.
In a large skillet heat 2 tbsp. olive oil over medium high heat. Add swordfish cubes, a pinch of salt and cook, stirring, for 2-3 minutes. Transfer to a bowl and set aside.

Prepare the caponata

Wipe down the skillet and heat 2 tbsp. olive oil over medium high. Add onion, celery, a pinch of salt and 2 tbsp. of water.
Cover and cook for 5 minutes. Uncover and cook 5 minutes longer.
Stir in the halved tomatoes, a pinch of salt and cook, stirring occasionally, for 10 minutes.
Add the capers, olives, sugar and vinegar. Stir to combine all ingredients well.
Stir in the roasted eggplant and cook for 5 minutes.
Add the swordfish, stir and cook for 2 minutes longer.
Remove from heat and add fresh basil. Drizzle with 1 tbsp. olive oil.
Let sit at room temperature for 2-3 hours before serving in order to allow the flavors to mingle.

Notes

Substitutions and Variations

-The eggplant for caponata is traditionally pan fried in plenty of olive oil. Purists may disagree with me but I choose to oven roast mine instead!
-Raisins and pine nuts (about 1 tbsp. of each) may be added at the same time as the olives and capers.
-Traditionally, pitted and sliced Sicilian green olives are used but I chose to use whole black olives that I brought back from Sicily.
-If you don't have fresh tomatoes available, replace with canned diced tomatoes

To Serve

Swordfish caponata is served as antipasto; a side or main dish. Serve with plenty of fresh bread!

Storage

Keep leftovers refrigerated for up to 5 days. Serve cold or at room temperature.

Nutrition