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For Eggplant Caponata Sauce
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Preheat oven to 400 degrees Fahrenheit
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Line a sheet pan with aluminum foil
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Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
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Roast the eggplant in the oven
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Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
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When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
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Remove from oven and let them cool
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In a large skillet or pot add 1 tablespoon of olive oil
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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
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Add the capers and olives. Continue cooking for 1 more minute
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Pour in the balsamic vinegar and cook until the vinegar has reduced by half
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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
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Check for seasoning and remove from heat
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For Fish
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Add oil in a large sautee pan
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Season fish with salt, pepper and lemon juice on both sides
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Sautee fish for 2-3 minutes on each side (or until cooked)
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Assembly
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Place fish and top with caponata sauce
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Sprinkle parsley all over the sauce
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Enjoy!