FISH & EGGPLANT (AUBERGINE) CASSEROLE
This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version.
Provided by Jenny Sanders
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
- Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
- Saute the eggplant in a mixture of half each of the two oils until soft.
- Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
- Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
- Mix the sauce up well and pour it over.
- Bake for 20 minutes.
Nutrition Facts : Calories 291.2, Fat 10.2, SaturatedFat 1.8, Cholesterol 42, Sodium 1173.9, Carbohydrate 22.9, Fiber 6.1, Sugar 11.7, Protein 27.2
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