500g wholemeal penne
¼ cup extra virgin olive oil
2 medium eggplants, diced
1 garlic clove, thinly sliced
1 small red chilli, thinly sliced
2 punnets cherry tomatoes, sliced in half
300g swordfish fillet, cut into 1/2cm cubes
½ cup white wine
Salt & pepper
¼ cup fresh oregano, chopped
1 bunch parsley, chopped
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
In a large frying pan olive oil on medium heat and fry eggplant for 2-3 minutes until golden brown. Add garlic and chilli to the pan and cook for 30 seconds until the garlic is fragrant. Place tomatoes into the pan with a tbsp of pasta water and white wine. Cook for 4 minutes or until tomatoes begin to collapse.
Add swordfish and cook for 1-2 minutes. Season with salt and pepper and stir fresh herbs. Strain pasta and add to the pan. Turn off heat and toss to combine.