Trofie al pesce spada, pomodorini e melanzane | La Vialla

Ingredients

• 400 g Trofie (or Penne rigate)
• 300 g swordfish (in slices)
• 300 g fresh cherry tomatoes (or “Bombolini” in brine in a jar)
• 300 g aubergines
• 1 clove of garlic
• 3 tbsp extra virgin olive oil for sautéing and approx. 500 ml for frying the aubergines
• 5-6 basil leaves
• ¼ glass dry white wine
• salt