Swordfish topped with Caponata Jam

Mediterranean Feast!!!

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 !!

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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