Servings - 4
Core Spices and Flavoring-
1 tsp cumin powder
3 cloves garlic, diced
Other Ingredients -
3 tbs olive oil
1 medium sweet onion, diced
2 celery ribs, diced
1 large eggplant (about 1 lb), cut into 1/2 inch cubes
3 plum tomatoes, diced (don't remove seeds)
1 can (8 oz) tomato sauce
3 tbs white balsamic vinegar
1/2 cup golden raisins
1/4 cup pine nuts
3 tbs capers, drained
1/4 tsp plus 1/8 tsp salt
1/4 tsp pepper
4 cod fillets (about 5 oz each)
Heat oven to 400 degrees F.
Heat 1 tbs of the oil in a large pan over medium heat.
Add onion and celery and cook for 5 minutes.
Add garlic and cook for 1 minute.
Pour in another 1 tbs of oil and add the eggplant. Mix well and cook for 5 mins.
Add tomatoes, tomato sauce, vinegar, raisins, pine nuts and capers. Cook for 5 mins and then reduce heat to medium-low and cook 10 more mins.
Stir in 1/4 tsp salt and 1/8 tsp pepper.
Meanwhile, place cod fillet skin side down on a baking sheet lined with aluminum foil.
Brush with remaining 1 tbs of oil and season with remaining 1/8 tsp salt and 1/8 tsp pepper.
Bake at 400 degrees for 12 to 15 minutes or until fish flakes easily with a fork.
Serve cod with eggplant caponata. Garnish with parsley if desired.