linguine with swordfish

Clean and skin the fish, then cut into pieces. Put the tomatoes in boiling water for one minute, plunge into cold water, skin them and take out the seeds. Wash and dry the eggplant, cut into thin slices and fry in a non-stick skillet with a little oil. Brown the chopped onion on low heat. Add the swordfish and, continuously stirring, cook for 5 minutes. Season the fish with salt and pepper, add the wine, and as soon as it evaporates, add the tomatoes. Leave to cook for 15 minutes, then add the capers, eggplant slices and some basil leaves. Cook the linguine al dente. Place into the skillet and brown for two minutes.

1 pound linguine
1 pound sword-fish steak
1/2 pound eggplant
1 pound tomatoes
1 onion
1 tbsp capers
1 tbsp basil
1/4 cup white wine
4 tbsp olive oil
1 tsp salt
1 tsp black pepper