Grilled Swordfish with Caponata Recipe — Eat This Not That

Ingredients

• 1 Tbsp olive oil
• plus more for coating the fish
• 2 medium eggplants
• cut into 1⁄2" cubes
• 1 medium onion
• diced
• 2 cloves garlic
• minced
• 1 can (14 1⁄2 oz) diced tomatoes
• 2 Tbsp raisins (preferably golden raisins)
• 2 Tbsp capers
• 2 Tbsp red wine vinegar
• 1 Tbsp sugar
• 1⁄4 cup chopped fresh basil
• Salt and black pepper to taste
• 4 small swordfish steaks
• 6 oz each