Stewed tuna with tomatoes

Sprinkle salt and white pepper on both sides of the swordfish

Cut the eggplant into 2cm cubes, sprinkle lightly with salt and leave for a few minutes to drain. Wipe off any excess moisture with kitchen paper and deep fry in oil heated to about 170°C for 1-2 minutes. Remove to a wire rack and drain

Cut the red pepper, yellow pepper, and onion into 1cm cubes

Heat a frying pan with olive oil and add the chopped garlic. When the garlic becomes fragrant, add the red pepper, yellow pepper, and onion and fry slowly over low heat. Add the chopped chili pepper halfway through

After frying for about 5 minutes, add the basic tomato sauce and vegetable soup and bring to a simmer. Add the oregano, Italian parsley, and roughly chopped basil and mix well

Add the deep-fried eggplant and seasonings (A) and continue to stir-fry for a total of about 10 minutes

Add olive oil to another frying pan and fry the swordfish fillets. Turn them over after 30 seconds, then fry for another minute before removing to a tray. The cooking time will vary depending on the thickness of the fillets, but keep the cooking time short to avoid overcooking

Place [6] in a serving dish and top with the sautéed swordfish. Top with baby leaves, olive oil, and Italian parsley