For the sauce:
To a large high-sided saute pan over medium heat, add the blended oil. Add the garlic, shallots, cinnamon stick, bay leaf and the baby eggplant to the saute pan. Season the mixture with salt and freshly ground black pepper. Add the peeled tomatoes, squashing the tomatoes in your hand as you add them. Add about 2 cups chicken stock and allow to simmer, about 10 to 15 minutes.
Remove the cinnamon stick and strain the sauce through a food mill placed over a bowl and pass through. Place back into the same pan and place over medium heat. Whisk in the butter until melted.
For the eggplant chips:
Add about 1/4-inch blended oil to a heavy-bottomed pan over medium-high heat. Heat the oil to 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Once the oil is heated, coat the eggplant in the rice flour and shallow fry until golden brown, on both sides, about 2 to 3 minutes. Drain the eggplant chips on a paper towel-lined plate.
For the fish:
Season each swordfish steak with salt and freshly ground black pepper.
Place a large cast iron pan over medium-high heat. Add the blended oil and add the seasoned fish. Cook on both sides until golden brown, about 2 minutes per side. Remove the fish from the pan and set aside.
For each serving:
Place a piece of fish on a plate. Spoon some of the sauce alongside the fish. Garnish with a pile or "shortstack" of eggplant chips and freshly torn basil. Drizzle the plate with extra-virgin olive oil and garnish with the orange zest.