Sword fish, eggplant and mint sauce
1lb of sword fish (In cubes)
1 small eggplant (In cubes)
15 cherry tomatoes (in half)
1/4 cup of chopped mint
1/4 cup of chopped parsley
Salt & Pepper to taste
In a frying pan, sauté the eggplant in olive oil and reserve the eggplant.
In another frying pan with abundant olive oil, add the garlic and the fish. When the fish is cooked add tomatoes, eggplant, mint, parsley salt & pepper. You can also serve this dish as a pasta salad after is cold.