Chop 1 big eggplant in thin pieces. Put in a colander with some salt. Leave for at least 30 mins. Rinse and dry.
Bake 4 chopped garlic cloves in a drizzle of olive oil. Add the eggplant and bake while stirring. When the aubergines are all glazy, add 1 can of passata, 1 table spoon of dried basil, 1 chopped spicy little pepper and 400 grams of cherry tomatoes. Bake for approx 20 mins. Boil a short pasta in salted water. Mix the pasta with the vegetables, 200 grams of smoked swordfish and a handfull of chopped fresh basil. This is Italy, this is awesome.