Caponata di pesce spada, una ricetta siciliana deliziosa!

Sicilian caponata originated with gurnard, then became famous with its vegetarian version, featuring eggplant. Today I'm offering you another variation, with swordfish, a much-loved dish that's widespread throughout the island. I'm sure you'll love it! Ingredients for 4-6 people 500 g swordfish 2 black eggplants 2 celery stalks 1 red onion 2 tablespoons desalted capers 70 g pitted green olives 10 g pine nuts 10 g raisins 200 g tomato puree basil to taste salt, black pepper, and extra virgin olive oil For the sweet and sour sauce 50 ml white wine vinegar 20 g sugar For frying peanut oil for the eggplant olive oil for the swordfish re-milled durum wheat semolina for flouring the fish