Swordfish and Eggplant Bites with Tomato Sauce Recipe

Ingredients:

• 1 lb swordfish
• 1 large eggplant
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 can chopped tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the swordfish into small, bite-sized pieces and season with paprika, garlic powder, salt and pepper.
3. Place the swordfish on a baking sheet lined with parchment paper and bake for 10-12 minutes or until lightly golden brown.
4. Meanwhile, cut the eggplant into small, bite-sized pieces and season with salt and pepper.
5. In a large skillet, heat the olive oil over medium-high heat and sauté the eggplant for 10-12 minutes or until tender and golden brown.
6. Add the chopped tomatoes to the skillet and bring to a boil. Reduce the heat and let simmer for 5-7 minutes or until the sauce has thickened.
7. Once the swordfish is cooked through, remove from the oven and add to the skillet with the tomato sauce. Toss to coat the swordfish and eggplant in the sauce.
8. Transfer the swordfish and eggplant bites to a serving platter and serve immediately.

Verdict:

These swordfish and eggplant bites with tomato sauce are a delicious and healthy appetizer or main course option. The combination of the flavors is unique and the texture of the swordfish and eggplant complement each other perfectly. The tomato sauce is light and adds just the right amount of acidity to the dish.

Serving Suggestions:

These bites can be served as an appetizer for a dinner party or as a main course with a side salad. They pair well with a glass of white wine and a fresh baguette. Enjoy!