Mediterranean Swordfish Bites

• 1 lb swordfish fillet (450 g)
• 1 medium eggplant
• 1 red bell pepper
• 1 ½ cups cherry tomatoes (200 g)
• ⅔ cup caper flowers or caper buds (80 g)
• 3 anchovy fillets packed in oil
• 1 garlic clove
• ⅓ cup + 1 tablespoon dry white wine (100 ml)
• 1 pinch red pepper flakes
• 1 small bunch fresh parsley
• All-purpose flour, as needed for dredging
• Extra-virgin olive oil, as needed
• Salt, to taste
• Black pepper, optional

1. Wash the eggplant and cut it into ¾-inch (1.5–2 cm) cubes. Clean the bell pepper by removing the seeds and membranes, then dice it. Wash the cherry tomatoes and cut them in half.
2. Heat 2 tablespoons of olive oil in a large skillet. Add the crushed garlic, red pepper flakes, and parsley stems, letting them infuse for 1–2 minutes.
3. Add the eggplant and cook for 6–8 minutes until golden. Stir in the bell pepper and continue cooking for another 4–6 minutes until slightly softened.
4. Add the cherry tomatoes, pour in the white wine, and let the alcohol evaporate. Season with salt.
5. Meanwhile, remove the skin and any tough center portion from the swordfish. Pat dry, cut into 1-inch (2–3 cm) cubes, lightly salt, and dredge in flour.
6. Lower the heat, add the anchovy fillets to the skillet, and let them melt into the sauce. Add the floured swordfish pieces and stir gently.
7. Cook uncovered for 5–6 minutes until the fish is opaque and tender inside. If the sauce becomes too dry, add a splash of hot water.
8. Remove from the heat and stir in two-thirds of the caper flowers (or buds), some whole and some chopped, along with chopped fresh parsley. Drizzle with a little olive oil and add black pepper if desired.
9. Serve topped with the remaining caper flowers.

Estimated total time: about 40 minutes.