Cut the eggplant and swordfish in cubes (3×3 cm – 1.2×1.2 inches).

Put the cubed eggplant in a bowl with cold salty water for half an hour. Then, pat them dry and deep fry them in hot vegetable oil. When ready, put them in a plate lined with kitchen paper to drain the excess oil.

Blanch the chopped celery in salty boiling water. Keep aside.

Chop the onion, put it in a frying pan and cover it with 1/2 glass of water and cook it until the water dries up. Then add 3 tbsp of extra virgin olive oil and sauté the onions in it for a minute or 2.

Add the cubed swordfish and brown it well.

Add the tomato concentrate, capers, olives and blanched celery with a little of its reserved cooking water and cook for 5 minutes or until the fish is cooked.

Add the fried eggplant cubes and mix gently.

Dissolve the sugar in the vinegar and add it to the caponata. Cook it for a few minutes on a medium-high flame, then put the fire off and let it cool down.

Enjoy with some warm cabbuci!