COD WITH EGGPLANT CAPONATA

COD WITH EGGPLANT CAPONATA image

Number Of Ingredients 16

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3 tablespoons olive oil
1 medium sweet onion, diced
2 celery ribs, diced
3 cloves garlic, chopped
1 large eggplant (about 1 pound), cut into 1/2-inch cubes
3 plum tomatoes, diced (don't remove seeds)
1 8 ounce can tomato sauce
3 tablespoons white balsamic vinegar
1/2 cup golden raisins
1/4 cup pine nuts
3 tablespoons capers, drained
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon pepper
4 cod fillets (about 5 ounces each)
Chopped parsley (optional)
Toasted baguette (optional)

Steps:

1. Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil and add eggplant; mix well and cook 5 minutes. Add tomatoes, tomato sauce, vinegar, raisins, pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Stir in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. 2. Meanwhile, place cod fillets skin-side down on a rimmed baking sheet lined with aluminum foil. Brush with remaining 1 tablespoon oil and season with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Bake at 400 degrees F for 12 to 15 minutes or until fish flakes easily with a fork. 3. Serve cod with eggplant caponata. Garnish with chopped parsley and serve with toasted baguette slices, if desired.