Swordfish With Caramelized Eggplant and Capers

Name: Swordfish With Caramelized Eggplant and Capers
Ingredients: 1 1/2 pounds eggplant, cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil, plus more as needed; Kosher salt and black pepper; 1 small red onion, halved and thinly sliced; 1 cup chopped fresh tomatoes (any kind will work); 2 tablespoons unsalted butter; 2 garlic cloves, grated or minced; 1/3 cup dry white wine or rosé (or use chicken or vegetable broth); 2 tablespoons chopped, pitted Castelvetrano or other green olives; 1 tablespoon drained capers; 1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note); 1/4 cup chopped parsley; Torn basil leaves, for garnish; Lemon or lime juice, to taste (optional)