Caponata di pesce spada – Swordfish caponata

Ingredients:
500 grams of swordfish
1 chopped onion
1 clove of garlic
1 chopped celery stalk
1 eggplant
1 green pepper
1 red pepper
12 green olives
30 grams of raisins
30 gr of pine nuts
1 tablespoon of sugar
basil
mint
White vinegar
flour q.b to flour the fish
olive oil
salt and pepper

Method :
Clean and chop the vegetables.
Prepare the caponata by browning all the vegetables with the onion, olive oil and garlic.
Add the chopped olives, raisins and pine nuts and cook.
Add a little water and cook over a low heat with the lid.
At the end of cooking, raise the heat and add the sugar, blending with the vinegar. Stir gently and when everything is caramelized turn off the heat.
Break the basil and mint leaves with your hands and let them smell the caponata while it cools.
Then cut the swordfish into cubes, flour it and brown it in a pan with a drizzle of olive oil, or cook it on the griddle and brush with the salmoriglio.
Season with salt and pepper if necessary.
Add the swordfish to the cold caponata and serve.
Enjoy your meal!