Baked fish and eggplant [Recipe]

09:52 - 19 April 2015

Bitter eggplant cooked with hot chile pepper is a common side dish in Central Africa.

African eggplant is usually smaller and has a more bitter flavor than the sweet American eggplant, so if you can find mini eggplant at your local store, you can recreate this recipe as closely as possible.

This dish is best served with fufu, a doughy, starchy side dish, and African hot sauce.

That way you get your carb fix, your protein and vegetables, and a great kick from the hot sauce.

Here's how:

Ingredients

one pound of filleted fish (fillet of sole is good)
one large eggplant (aubergine, or guinea squash), (or several small ones), peeled and diced
a few fresh tomatoes, chopped; or one can stewed tomatoes
one onion, chopped
one cup water
cayenne pepper or red pepper, black pepper, salt

Method

Combine eggplant, onion, tomatoes, spices, and water in large pot. Cover and simmer until vegetables are tender. Remove from heat and mash.
Oil baking pan with oil. Place half of the vegetable mash into pan. Layer fish over vegetables. Top with remaining mashed vegetables. Bake until fish is fully done. (If you are afraid it might burn, cover it with foil.)
Serve with