Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         or 2 small eggplants -- (about 11/2 pounds)
                        coarse salt -- to taste
                        corn or other vegetable oil -- for frying
   3      tablespoons   olive oil
   1      large         garlic clove -- very finely chopped
   2                    green onions -- finely chopped
   8      ounces        swordfish -- 1/2 inch thick,
                        skin removed and cut into 1/2-inch
          pieces        
                        freshly ground pepper -- to taste
   2      teaspoons     white wine vinegar
   2      cups          peeled -- seed, and chopped
                        fresh tomatoes or chopped canned italian
                        tomatoes with their juice
   1      teaspoon      fresh oregano leaves or a pinch of dried
                        oregano
   1      pound         cavatelli
     1/3  cup           freshly grated pecorino Romano
                        fresh oregano or fresh parsley -- for garnish

Preparation:

Trim the ends off the eggplant and cut it into 1/2-inch dice. Place the eggplant in a colander set over a plate or in the sink and sprinkle generously with salt. let stand for 1 hour. Quickly rinse the eggplant pieces. Place the pieces in paper towels and squeeze until dry. In a large deep skillet over medium heat, heat about 1/2 inch corn oil. To test the oil, carefully place a small piece of eggplant in it. If it sizzles and cooks rapidly, the temperature is hot enough. Add enough eggplant to make single layer. Cook, stirring occasionally, until crisp and browned. Remove the eggplant pieces with a slotted spoon. Drain well on paper towels. Repeat with the remaining eggplant. Set aside. In a medium skillet over medium heat, cook the olive oil with the garlic and green onions for 30 seconds, or until fragrant. Add the swordfish cubes, salt, and pepper. Cook, stirring occasionally, until the swordfish is no longer pink, about 5 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and oregano. Bring to a simmer and cook for 1 minutes, or until slightly thickened. Meanwhile, bring a large pot of cold water to a boil. Add salt and the cavatelli. Cook, stirring occasionally, until al dente, tender yet firm to the bite. Drain well. In a large heated serving bowl, combine the cavatelli, sauce, and eggplant. Toss well. Stir in the cheese. Sprinkle with oregano or parsley and serve immediately. Yield: 4 servings