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
Instructions
Rigatoni with Swordfish, Tomato, and Eggplant Fries serves 6 original recipe by The Daily Meal.
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