Rigatoni with Swordfish Tomato and Eggplant Fries

Ingredients

• 1 Italian globe eggplant (about 1 pound), peeled
• 1 zucchini (about 6 ounces)
• Canola oil, for deep-frying
• 2 Cups whole milk
• 1 Cup all-purpose flour
• Salt and freshly ground pepper, to taste
• Salt and freshly ground pepper, to taste
• 12 Ounces refrigerated fresh rigatoni or 10 ounces dried rigatoni
• 2 Tablespoons olive oil
• 1/4 Cup finely chopped onion
• 1 clove garlic, smashed
• 8 Ounces grape tomatoes, halved lengthwise
• 1 Pound swordfish, cut into ¾-inch cubes
• Juice of ½ lemon
• 15 basil leaves

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