Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (cubed)
  • 8 oz cherry tomatoes
  • 3 tablespoons of olive oil (plus more)
  • 1 large yellow onion (chopped)
  • 2 cloves Garlic
  • 1 Red Pepper (chopped)
  • 1/2 teaspoon of Red pepper flakes (optional)
  • 1 - 15 oz can of puree Italian tomatoes
  • 1/2 cup Black Olives (sliced in half)
  • 2 tablespoons of Capers (drained)
  • 3 tablespoons of Balsamic Vinegar
  • 1 tablespoon of Tomato Paste
  • 1 -2 Tablespoons of Granulated Sugar
  • Salt and Pepper To taste
  • chopped parsley (to taste)
  • 4 White Fish Fillets (your favorite kind)
  • Lemon Juice
  • Salt + Pepper
  • 2 teaspoons of olive oil

Instruction

  • For Eggplant Caponata Sauce
  • Preheat oven to 400 degrees Fahrenheit
  • Line a sheet pan with aluminum foil
  • Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
  • Roast the eggplant in the oven
  • Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
  • When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
  • Remove from oven and let them cool
  • In a large skillet or pot add 1 tablespoon of olive oil
  • Sautee the onions and red pepper until soft. Add the garlic and cook over medium low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
  • Add the capers and olives. Continue cooking for 1 more minute
  • Pour in the balsamic vinegar and cook until the vinegar has reduced by half
  • Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
  • Check for seasoning and remove from heat
  • For Fish
  • Add oil in a large sautee pan
  • Season fish with salt, pepper and lemon juice on both sides
  • Sautee fish for 2-3 minutes on each side (or until cooked)
  • Assembly
  • Place fish and top with caponata sauce
  • Sprinkle parsley all over the sauce
  • Enjoy!