Swordfish Wrapped In Eggplant With Peppers, Cherry Tomatoes And

• 2 small (about 1/2 lb. each) eggplant
• 1 thick swordfish steak (about 1 1/4 lb.)
• 1/2 c. chopped fresh basil
• 1 small lemon
• 4 1/2 Tbsp. olive oil, divided
• 1 small red pepper, diced fine
• 1 small yellow pepper, diced fine
• 1 small zucchini, diced fine
• 1/2 pt. cherry tomatoes, peeled
• salt and pepper to taste
• several leaves fresh basil

1. Cut eggplant lengthwise into paper-thin slices.
2. Cut fish into 8 even sticks, 3 to 4 inches long and 1-inch wide.
3. Place fine slices of eggplant overlapping slightly, on work surface.
4. Place one fish stick on top and wrap in eggplant.
5. Season with salt and pepper and sprinkle with 1 tablespoon basil.
6. Roll very tightly. Trim edges and set aside on plate, seam side down.
7. Refrigerate until ready to cook.
8. Remove the peel from the lemon and julienne. Remove white pith and section lemon; reserve.
9. Bring 1 quart of water to a boil over high heat.
10. Add lemon peel and boil for 2 minutes; drain and rinse under cold water.
11. Heat 2 tablespoons oil in skillet over medium heat.
12. Add peppers and cook, stirring often until softened.
13. Add zucchini and cook, stirring often until tender.
14. Set aside.

eggplant, swordfish steak, fresh basil, lemon, olive oil, red pepper, yellow pepper, zucchini, cherry tomatoes, salt, several leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993216 (may not work)