Swordfish With Caramelized Eggplant and Capers

I'm growing 15 varieties of eggplant in my garden, and, for this recipe, any eggplant variety will do just fine. With slicing, cubing is unnecessary. I used two pints of cherry tomatoes. Plum tomatoes would be ideal for this recipe, but I didn't have any on hand. More tomatoes than stipulated in this recipe would produce a better result. I cooked the tomatoes with wine rather than water. I used Kalamata olives, as I like the flavor. It's better with lemon juice than without.

Made this recipe as is and WOW; the flavors are delicious! Take the time and really get color on the eggplant-under the broiler was a good 7-8 minutes giving the pan a shake from time to time. The tomatoes, capers, olives made for a really scrumptious recipe-served with capellini I was eating the tiny bit of leftovers directly from the pan.

Really great way to use swordfish pieces. It's very Mediterranean - briny olives and capers compliment the fish really nicely. Pairs well with a light/medium red or a chardonnay.

First time commenter here. Wow this was good. The combination of the leaner swordfish and the meltingly soft eggplant was outstanding. No changes. 5 stars.

This is a delicious blending of flavors. Grilling the eggplant in December required a bit more time, but was well worth it. We reduced the salt because of the capers, but otherwise followed the recipe. We will definitely make this again.

We loved this recipe. We added a tablespoon of Calabrian chilis and it was delicious! This one we will be making again and again!

We all really liked the complexity of flavors and will definitely make again. I made with ingredients suggested, used veggie broth instead instead of wine, followed others suggestions and roasted the ( peeled) eggplant in thick slices and cubed before adding to the tomato, onion mixture. I had swordfish steaks that weighed about 2.2 lbs in total and eggplant that weighed 2 but kept all else the same except added more olives and capers.

This favorite dish is delicious, and is an easy YES for our family to re-create with different fish, veggies, and favor profiles. The fish remains moist and silky, and robustly flavored with the reduced sauce. I have also used home made Thai seasoning pastes (galangal, kaffir lime, lemongrass,Thai basil, & bird chiles, mint, trassi, tamarind purée, coriander, etc.) for a superb fish dish good with rice or quinoa. 5 stars! Yummy, thank you.

So delicious! I'm glad there are leftovers!

Delicious. I mistakenly thought I had tomatoes, so midway through the recipe I subbed bell peppers and tomato paste. Worked great, but next time I'll make sure I have tomatoes! I think I'll also double the olives.

Used fresh Asian eggplant cut from garden 1 hour before cooking. Followed recipe exactly....not sure where the "caramelized" comes from .....but the broken down sauce was fantastic. Simmer the fish spooning sauce over it. Next time will add softened golden raisins to it!

This was amazing. I doubled the tomatoes, eggplant and other “sauce” ingredients. Great company dish. The swordfish was perfect.

We really enjoyed this lovely recipe, Ms. Clark -- thank you. Agree with some: take off the skin; disagree with some commenters: don't cut swordfish too small. Larger pieces won't dry out when you're basting with butter/olive/capers prior to the reintroduction of eggplant. I found that you could also hold this if you don't cook everything through and finish off a la minuta. Tonight, we're going to enjoy leftovers over pasta (alla Norma con pesce spada??? -- don't know if that's a thing).

I added some garlic toasted bread crumbs for some crunch.

Checking in for a 3d time: I've made this with swordfish, chicken, and firm tofu, and it's always terrific. Tonight I used chicken broth instead of my usual rose wine, and a little more eggplant and a little less swordfish, and...STILL excellent. A total keeper that I've made for company and just for us.