FISH & EGGPLANT (AUBERGINE) CASSEROLE

Fish & Eggplant (Aubergine) Casserole image

Provided by Jenny Sanders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons brown sugar
2 tablespoons cornstarch
4 tablespoons vinegar
3 tablespoons soy sauce
1 cup water
500 g Japanese eggplants
1 green pepper (I use Cubanelles)
2 jalapeno peppers (optional)
4 stalks celery
4 green onions
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
400 g mild boneless white fish
1 tablespoon minced ginger

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