Mediterranean Feast!!!

2 small Eggplants-rubbed in olive oil

Bake in 180c/350f  oven for 45 minutes or until a fork pierces through eggplant easily.

Cool and cut into small cubes-you may discard seeds if you like.

Heat ½ cup olive oil.

Saute’ until soft and melted together – 20-25 minutes:

2 Shallots-sliced

1 Red Jalapeno-grated

2 cloves Garlic-minced

2 stalks of Celery -Chopped

Eggplant-cubed

2 tablespoons Capers

½ teaspoon Anchovy Paste

Sea Salt

½ cup of Cherry Tomatoes- cut in half

Fresh Parsely sprinkle and mix.

Grill Swordfish on both sides to preferred doneness.

Top with Caponata Jam.

Enjoy !!