Swordfish And Caponata Di Melanzanes

Name: Swordfish And Caponata Di Melanzanes
Ingredients: 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