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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rigatoni Con Pesce Spada (Pasta w/Swordfish, Tomato & Egg   
    Categories: Pasta, Seafood, Vegetables, Wine, Herbs   
         Yield: 2 servings   
       
              Salt   
       1/4 c  (60 mL) extra-virgin olive   
              - oil; more as needed   
       1/2 lb (225 g) eggplant; in 1/2"   
              - dice   
         1 md Clove garlic; gently   
              - crushed   
       3/4 lb (340 g) swordfish; skinned,   
              - flesh in 1/2" pieces   
       1/2 lb (225 g) rigatoni or   
              - spaghetti   
         8 oz (225 g) ripe cherry   
              - tomatoes; in 1/2" pieces   
       1/4 c  (60 mL) dry white wine   
         1 ts Minced fresh mint and/or   
              - oregano leaves   
       
     Fill a small pot with salted water and bring to a boil.   
        
     In a large skillet, heat olive oil over medium-high heat   
     until shimmering. Add eggplant and cook, stirring, until   
     golden and tender, about 5 minutes. Using a slotted   
     spoon, transfer eggplant to paper towels to drain.   
        
     Add garlic to skillet, lower heat to medium-low, and   
     cook, turning occasionally, until lightly golden, about   
     4 minutes. Using slotted spoon, remove and discard   
     garlic.   
        
     Increase heat to medium-high and add swordfish. Cook,   
     stirring, until fish is opaque and just starting to   
     brown lightly, about 2 minutes.   
        
     Meanwhile, add pasta to boiling water and cook until al   
     dente, according to manufacturer's recommended timing.   
        
     Add tomatoes and white wine to skillet and cook until   
     wine has reduced slightly and its raw-alcohol smell is   
     mostly gone, about 2 minutes. Use a wooden spoon to   
     break up the swordfish slightly. Stir in herbs and   
     season sauce with salt.   
        
     Return cooked eggplant to skillet. When pasta is cooked,   
     transfer to skillet as well, along with about 1/4 cup   
     (60ml) pasta-cooking water. Cook, stirring, until sauce   
     has reduced to a silky glaze.   
        
     Drizzle a generous dose of olive oil all over pasta,   
     toss to combine, then transfer to bowls or plates and   
     serve.   
        
     By Daniel Gritzer   
        
     MAKES: 2 servings   
        
     RECIPE FROM: https://www.seriouseats.com   
        
     Uncle Dirty Dave's Kitchen   
       
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