Casarecce With Swordfish And Eggplant
Casarecce With Swordfish And Eggplant
The combination of omega-3 fat in fish and complex grains in pasta helps protect your brain cells, upping your mood and overall brain function and reducing that sluggish feeling. Be sure to look for the MSC ecolabel when shopping for fish so you know your meal has been prepared with fish from a certified sustainable fishery!Click here for more healthy recipes.
Servings
6
servings
Ingredients
- 1 box casarecce
- 2 baby eggplants, cut in 1/2-inch dice
- 1 quart frying oil
- 4 tablespoon extra virgin olive oil
- 1/2 small yellow onion, diced
- 1 clove garlic
- 12 ounce swordfish, diced
- 1/3 white wine
- 1 pint grape tomatoes, halved
- salt, to taste
- 1/4 teaspoon red pepper flakes
- 1 tablespoon mint, sliced thin
Directions
- Bring a large pot of water to a boil.
- Bring a small pot of frying oil to 375 degrees F and deep fry the eggplant; set aside.
- In a separate skillet, gently cook the onion with the olive oil, red pepper, and garlic.
- When the onion turns translucent and slightly yellow, add the swordfish and brown it over high heat. Stir in the wine, reduce well, and then add the tomatoes and eggplant. Season with salt and cook for about five minutes.
- Cook the pasta according to the package directions and then drain and toss with the sauce. Garnish with mint.