Swordfish And Caponata Di Melanzanes Recipe | Tyler Florence

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 4 anchovies, bones removed and rinsed well
• 2 garlic cloves, minced
• 3 medium size eggplants, peeled and cut into 1-inch cubes
• 1 large onion, minced
• 1 teaspoon red chili flakes
• 3 medium ripe whole tomatoes, peeled and seeded
• 1/2 cup black olives, pitted and quartered
• 3 tablespoons capers, rinsed and drained
• 1/2 cup raisins
• 1/4 cup pine nuts
• 2 tablespoons sugar
• 1/4 cup balsamic vinegar
• 1 cup tomato sauce
• Sea salt
• freshly ground black pepper
• 4 (4-ounce) fillets swordfish, skin and bloodlines removed
• 2 lemons, juiced
• 1 handful fresh basil leaves, chopped