Fish with Eggplant Caponata

For Eggplant Caponata Sauce

1. Preheat oven to 400 degrees Fahrenheit
2. Line a sheet pan with aluminum foil
3. Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
4. Roast the eggplant in the oven
5. Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
6. When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
7. Remove from oven and let them cool
8. In a large skillet or pot add 1 tablespoon of olive oil
9. 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
10. Add the capers and olives. Continue cooking for 1 more minute
11. Pour in the balsamic vinegar and cook until the vinegar has reduced by half
12. 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
13. Check for seasoning and remove from heat

For Fish

1. Add oil in a large sautee pan
2. Season fish with salt, pepper and lemon juice on both sides
3. Sautee fish for 2-3 minutes on each side (or until cooked)

Assembly

1. Place fish and top with caponata sauce
2. Sprinkle parsley all over the sauce
3. Enjoy!