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:
1 Red Jalapeno-grated
2 cloves Garlic-minced
2 stalks of Celery -Chopped
2 tablespoons Capers
½ teaspoon Anchovy Paste
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.