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Sicilian Pasta with Eggplant, Tomatoes, and Swordfish
Ingredients
  • Olive oil
  • 1 LB Sicilian eggplant, cut into 1-inch cubes
  • Sea salt
  • 10 OZ busiate pasta (or other pasta shape)
  • 4 cloves of garlic, minced
  • 1 LB cherry tomatoes, halved
  • ¾ LB swordfish, cut into 1-inch cubes
  • ¼ C plus 2 tablespoons chopped toasted almonds
  • Black pepper
  • Mint leaves for garnish
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