An easy, breezy Sicilian classic.
1/2 pound eggplant , cut into 1/2-inch dice 3/4 pound swordfish, skin removed, flesh cut into 1/2-inch pieces8 ounces ripe cherry or other small tomatoes, cut into 1/2-inch piecesFill a small pot with salted water and bring to a boil.
Add garlic to skillet, lower heat to medium-low, and cook, turning occasionally, until lightly golden, about 4 minutes. Using slotted spoon, remove and discard garlic. Meanwhile, add pasta to boiling water and cook until al dente, according to manufacturer's recommended timing.
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