Sicilian Eggplant Caponata With Grilled Swordfish

Ingredients

• 1 large eggplant (cut into 1-inch cubes)
• ½ teaspoon fine salt (divided, to taste)
• 4 tablespoons extra-virgin olive oil (divided)
• 1 medium yellow onion (chopped)
• 1 red bell pepper (chopped)
• 2 celery stalks (thinly sliced)
• freshly ground black pepper (to taste)
• 2 cloves garlic (minced)
• 1 can (14 ounces crushed tomatoes)
• ¼ cup pitted green olives (ideally Castelvetrano, roughly chopped)
• ¼ cup raisins
• 3 tablespoons red wine vinegar
• 2 tablespoons capers (drained)
• 1 tablespoon honey
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• ¼ cup chopped fresh parsley
• 1 lb. swordfish
• 1 tablespoon olive oil
• salt (to taste)
• freshly ground black pepper (to taste)
• dried oregano (to taste)
• 1 tablespoon lemon juice

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