Swordfish with Eggplant and Anchovies

1 tablespoon olive oil
125ml white vinegar
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped fresh mint
4 x 200g swordfish fillets
extra olive oil, for brushing
4 white marinated anchovies, halved lengthways
fresh herbs and lemon wedges, to garnish
Marinated Eggplant
2 medium eggplant, cut into 2cm pieces
2 tablespoons sea salt
1 fresh chilli, finely chopped
3 cloves garlic, finely chopped
1 lemon, zest and juice
1/2 tablespoon finely chopped fresh oregano
8 fresh sage leaves, chopped
freshly ground white pepper to taste
60ml olive oil

Salting eggplant draws out any bitter juices.

Marinated anchovies have been marinated and preserved in vinegar. They have a much milder flavour than those which you buy in jars and been cured/salted. They are available from delicatessens.

  1. To prepare eggplant, place in a large bowl and generously sprinkle over sea salt. Stand for at least 20 minutes before rinsing away the excess salt.
  2. Pat eggplant dry and combine with remaining ingredients in a large bowl. Stand to marinate at least 20 minutes. Drain eggplant and reserve marinade.
  3. Heat oil in a large heavy based frying pan. Add eggplant. Cook, stirring occasionally, for 1-2 minutes. Add wine and marinade. Cook for a further 10 minutes, stirring occasionally, until golden brown and tender. Stir in parsley and mint.
  4. Heat a large grill pan. Brush fish with oil and season with salt and pepper. Cook on one side for 2-3 minutes. Turn and cook for about a further 1 minute.
  5. To serve, divide the eggplant over four plates and top with anchovies and swordfish. Garnish with fresh herbs and lemon wedges. Serve immediately.