1/2 pound eggplant , cut into 1/2-inch dice 3/4 pound swordfish, skin removed, flesh cut into 1/2-inch pieces8 ounces ripe cherry or other small tomatoes, cut into 1/2-inch piecesFill a small pot with salted water and bring to a boil.In a large skillet, heat olive oil over medium-high heat until shimmering. Add eggplant and cook, stirring, until golden and tender, about 5 minutes. Using a slotted spoon, transfer eggplant to paper towels to drain.
Increase heat to medium-high and add swordfish. Cook, stirring, until fish is opaque and just starting to brown lightly, about 2 minutes.Meanwhile, add pasta to boiling water and cook until al dente, according to manufacturer's recommended timing.Add tomatoes and white wine to skillet and cook until wine has reduced slightly and its raw-alcohol smell is mostly gone, about 2 minutes. Use aReturn cooked eggplant to skillet.
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