Cod with Eggplant Caponata

Cod with Eggplant Caponata
Servings: 4 Prep 10 mins Bake 400°F 15 mins Cook 26 mins

Ingredients

  • 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)

Make It

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 400, Fat, total (g): 17, chol. (mg): 54, sat. fat (g): 2, carb. (g): 38, fiber (g): 7, pro. (g): 28, sodium (mg): 800, Percent Daily Values are based on a 2,000 calorie diet.