1 1/2 cups extra-virgin olive oil
4 anchovies, bones removed and rinsed well
2 garlic cloves, minced
3 medium size eggplants, peeled and cut into 1-inch cubes
1 large onion, minced
1 teaspoon red chili flakes
3 medium ripe whole tomatoes, peeled and seeded
1/2 cup black olives, pitted and quartered
3 tablespoons capers, rinsed and drained
1/2 cup raisins
1/4 cup pine nuts
2 tablespoons sugar
1/4 cup balsamic vinegar
1 cup tomato sauce
Sea salt and freshly ground black pepper
4 (4-ounce) fillets swordfish, skin and bloodlines removed
2 lemons, juiced
1 handful fresh basil leaves, chopped
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