Ingredients (per person):

• 160 g of swordfish
• 200 g of aubergine
• 1 tuft of parsley
• 1 clove of garlic
• 1 teaspoon of EVO oil
• 3 g of Novosal
  Preparation:
  Cut the aubergines along their major axis (the round ones do not go well) and create strips that are not too thin.
  Leave them in water and salt for 15 minutes, then rinse by removing the salt.
  In a pan, fry the diced swordfish on both sides. When this is almost cooked, add the aubergines and cook for 10 minutes, mixing everything together.
  At the end of cooking add the parsley, chopped garlic and raw oil.
  Preparation time: About 30 minutes.
  Degree of difficulty: Simple
  Estimated expenditure: Less than 10 euros
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