Cod With Eggplant Caponata Recipes
EGGPLANT CAPONATA
Steps:
- Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
- SERVES 6
- Calories: 138
- Total Fat: 9 grams
- Saturated Fat: 1 grams
- Protein: 2 grams
- Total carbohydrates: 14 grams
- Sugar: 7 grams
- Fiber: 4.5 grams
- Cholesterol: 0 milligrams
- Sodium: 199 milligrams
COD WITH EGGPLANT CAPONATA
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.
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- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery, and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Add another tablespoon of olive oil to the skillet, along with the garlic and eggplant. Cook, stirring occasionally, until the eggplant begins to cook down, around 6-7 minutes.
- Add the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins. Stir to combine and cover skillet with a lid. Reduce heat to low and simmer gently for 15 minutes.
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