CHILEAN TILAPIA WITH EGGPLANT AND OLIVE SAUCE

Chilean Tilapia with Eggplant and Olive Sauce image

Number Of Ingredients 20

EGGPLANT AND OLIVE SAUCE
1/2 pound small Italian eggplant peeled and cut into 1/2 inch cubes
1/2 cup extra virgin olive oil divided
8 cloves garlic minced
1 medium red bell pepper thinly sliced
2 tablespoons chopped fresh basil
2 anchovy fillets in oil, drained and finely chopped
2 tablespoons small capers rinsed and drained
16 to 20 kalamata olives pitted and sliced
2 to 3 tablespoons chopped Italian parsley
1 (14-ounce) can Italian plum tomato with juice
3/4 cup water
salt and pepper to taste
TILAPIA
4 (6 to 8 ounce) tilapia fillets, about 1 1/2 inches thick
2 to 3 tablespoons unsalted butter
1/2 cup fish broth
1 lemon juiced
1/2 teaspoon paprika
fresh basil leaves to garnish

Steps:

Preheat the oven to 450 degrees. Toss the eggplant cubes in 1?4 cup oil. Place in one layer in a baking dish and roast for 14-16 minutes, turning once. Remove from oven and set aside. In a large, heavy, nonstick skillet, heat remaining oil over low heat. Sauté the garlic until golden brown, about 2-3 minutes. Stir in the bell pepper, basil, anchovies, capers, olives, parsley, and eggplant. Sauté for an additional 2-3 minutes. Add the tomatoes with juice and water and bring to a boil. Cover, reduce heat to low, and simmer until all ingredients are incorporated and flavors blended, about 12-15 minutes. Season to taste with salt and pepper and keep warm over low heat. Place the fish in a baking dish and dot with butter. Pour the broth and lemon juice over top and sprinkle with paprika. Bake for 16-18 minutes. Spoon two-thirds of the sauce onto a decorative serving platter, place fish on top and spoon remaining sauce over the fi sh. Garnish with the basil and serve immediately with hot Italian bread.

Nutrition Facts : Nutritional Facts Serves