Swordfish and Eggplant Sandwich

Method

1. Slice the eggplant lengthwise into 1 cm thick slices.
2. Grill the eggplant on a hot griddle for about 2 minutes per side. Sprinkle with a little salt during grilling to remove bitterness.
3. Stack the grilled eggplant slices on a plate to finish cooking with residual heat. Let cool slightly.
4. Chop some parsley. Peel a clove of garlic and cut into large pieces.
5. On a plate, layer the grilled eggplant, sprinkle with parsley, garlic pieces, a few drops of balsamic vinegar, a drizzle of olive oil, and a pinch of salt. Repeat for additional layers. Let marinate for 5 minutes.
6. Slice a ripe tomato and set aside to release excess water.
7. Cut the bread in half and toast the inside on the griddle until lightly crisp.
8. Grill the swordfish slices on a hot griddle without any oil. Cook until they release easily and show grill marks, about 2 minutes per side. The fish is ready when it becomes firm and the edges turn white.
9. Remove the swordfish to a plate. Season with salt, chopped parsley, a drizzle of olive oil, and freshly ground black pepper. Then remove the skin from each slice.
10. Assemble the sandwich: On the bottom half of the toasted bread, place lettuce leaves. Lay the swordfish slices on top.
11. Add the marinated eggplant slices (discard the garlic pieces). Cover the eggplant with fresh basil leaves.
12. Place tomato slices on top. If using, add sliced caper berries (cocktail capers).
13. Sprinkle a little salt on the tomato and drizzle with olive oil.
14. Add another layer of lettuce on top and close with the top half of the bread.