This dish is low in fat, high in flavour. Your family will love the caponata's zingy kick.
|2 Tbsp||Olive oil|
|1||Red onion, finely chopped|
|1||Celery stalk, sliced|
|400 g||Tomatoes, chopped|
|1 Tbsp||Tomato paste|
|½ cup||Kalamata olives, pitted and sliced|
|1 Tbsp||Capers, drained (Main)|
|2 tsp||Red wine vinegar|
|1 to taste||Salt & freshly ground pepper|
|4||Fish fillets, white (Main)|
|1 to taste||Extra virgin olive oil, for drizzling|
|¼ cup||Parsley, chopped|
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- Heat olive oil in a large frying pan and quickly cook eggplant until golden. Remove eggplant from the pan and set aside. Add a little more oil to the pan and gently cook red onion and celery until tender.
- Add tomatoes, tomato paste, olives and capers to the pan along with red wine vinegar, sugar, salt and pepper to taste. Return eggplant to the pan and simmer for 15 minutes. Add a little water to the pan if the mixture becomes too dry.
- Meanwhile, cook fish in a nonstick pan or under the grill. Serve fish with caponata, a drizzle of olive oil and a sprinkle of parsley.