Busiate Pasta with Swordfish and Eggplant (Busiate alla Siciliana con Pesce Spada e Melanzana) | RICARDO

Ingredients

• 3 tbsp sliced almonds, coarsely crushed
• 1 garlic clove, chopped
• 1 tbsp (15 ml) olive oil
• 2 tbsp panko breadcrumbs
• 1 eggplant, about 1 lb (450 g), cut into large dice
• 1/4 cup (60 ml) olive oil
• 1/2 lb (225 g) swordfish, diced
• 2 garlic cloves, chopped
• 3 cups (420 g) cherry tomatoes, halved
• 3/4 lb (340 g) busiate, fusilli, trecce or another spiral pasta
• Basil leaves, to taste