Sicilian Penne with Swordfish and Eggplant

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A winner in our home! I am not a big fish lover, but was blown away by the great mix of flavors. A touch of lemon is great to brighten the dish, but with our without it, this is a must save recipe! Another incredible addition to my go to recipe box from Giada. Thanks!!

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This recipe was excellent. I used 1/2 the amount of pasta and added the juice of 1/2 lemon at the end along with a tablespoon of butter. The sauce was dvine. My brother-in-law enjoyed it so much, he ate 4 servings! Will definitely make this again.

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I'm a vegan so no fish, but everything else was exact plus I added mushrooms with the eggplant. It was unbelievably good. For those who said it needs lemon, don't know if you are leaving out the wine, which adds the acidity..don't skip that part..and be sure to cook it down a bit to develop the flavors. I also used less pasta as recommended by other reviewers. This is part of my ongoing menu from now on.

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My husband and I really enjoyed this easy and delicious meal. Thanks for the recipe.

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Before I made this dish I read the reviews. I made a few changes, worried that the dish would not have enough flavor. I cooked the egglant for much longer than 5 minutes (they were not Japanese eggplants. What resulted is that I had some yummy bits and pieces (flavor! that I scraped up when taking the eggplant out. I also roasted the tomatoes w/salt, pepper, onion & garlic powder, and oregano before putting it in the pan. I love capers so I added have a jar of those which gave the dish a nice punch. I used blue hake instead of sword fish and used the juice of one lime at the end. The dish would be just as great with no fish/meat at all. Thanks Giada!

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Sicilian Swordfish in New Mexico - who would have guessed?

I'm a half-Italian, half-Hispanic American whose Italian roots stem from the Trapani and Naples regions.

I made this dish as a surprise for my father (from whom I derive my half Italian-ness. His response took me by surprise.

He started weeping. He told me the recipe reminded him of being a kid in Newark, NJ - eating Sunday dinner with the rest of his family. Those days - and most of the family members - are long gone.

Our meal transformed from just a dinner into my father telling me stories about our family I'd never heard before.

And yes, of course, we both thought it was delicious. We both love eggplant, swordfish and, well, every red-blooded Italian loves pasta. This time-tested recipe has been around for as long as it has for a reason.

Thank you, Giada.

David

PS - My younger brother is currently studying in Spain and has introduced your version of Antipasto Salad to his host family and the international group of students at his school. It's a hit.

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I'm a big fan of Giada's and was really looking forward to making this dish after seeing it on TV. Unfortunately, it just turned out average. The swordfish was hard to find and expensive and the eggplant didn't add anything special. The overall flavor was nice though; it just wasn't spectacular.

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My husband rated this as "Delicious". I don't eat eggplant so I wouldn't even try it. I'm allergic to seafood/fish, so I made it with chicken instead. It was my first time cooking with eggplant (and I'm a VERY experienced cook. My husband asked me to make it again next week - high praise!

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Normally I love her recipes, but this one was just okay. I substituted shrimp for swordfish because it was so expensive. The whole dish was pretty bland so I added extra seasonings and some lemon juice which did help. Even so, I don't think I'd make this again.

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Wonderful Penna dish. SOooooo easy and SOooooooo Good!