Cavatelli With Swordfish And Eggplant
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Meanwhile, bring a large pot of cold water to a boil
2
Add salt and the cavatelli
3
Bring to a simmer and cook for 10 minutes, or until slightly thickened
4
Trim the ends off the eggplant and cut it into 1/2-inch dice
5
Place the eggplant in a colander set over a plate or in the sink and sprinkle generously with salt
6
Let stand for 1 hour
7
Quickly rinse the eggplant pieces
8
Place the pieces in paper towels and squeeze until dry
9
In a large deep skillet over medium heat, heat about 1/2-inch corn oil
10
To test the oil, carefully place a small piece of eggplant in it
11
If it sizzles and cooks rapidly, the temperature is hot enough
12
Add enough eggplant to make single layer
13
Cook, stirring occasionally, until crisp and browned
14
Remove the eggplant pieces with a slotted spoon
15
Drain well on paper towels
16
Repeat with the remaining eggplant
17
Set aside
18
In a medium skillet over medium heat, cook the olive oil with the garlic and green onions for 30 seconds, or until fragrant
19
Add the swordfish cubes, salt, and pepper
20
Cook, stirring occasionally, until the swordfish is no longer pink, about 5 minutes
21
Add the vinegar and cook for 1 minute
22
Add the tomatoes and oregano
23
Cook, stirring occasionally, until al dente, tender yet firm to the bite
24
Drain well
25
In a large heated serving bowl, combine the cavatelli, sauce, and eggplant
26
Toss well
27
Stir in the cheese
28
Sprinkle with oregano or parsley and serve immediately