Swordfish with Eggplant and Capers

In a word: YUM! This fish recipe is hardy like a stew but with a Mediterranean flavor profile. I love that I could make the caramelized eggplant/tomato sauce well ahead of time and easily sautee the swordfish chunks at the last moment. Served with quinoa and salad it is an elegant meal deserving of guests. Note: I sliced the eggplant into rounds rather than cubing it before broiling which makes it far easier to flip. Then I cut it up. If you don’t love swordfish, you could substitute just about any protein for it.