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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Rock Cod
Rinse the rock cod fillets under cold water and pat them dry with a paper towel. Season with salt and black pepper.
- 3
Prepare the Cherry Tomatoes and Chili
Halve the cherry tomatoes and slice the fresh chili thinly (remove seeds for less heat if desired).
Cooking
- 4
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and cook for about 5-7 minutes on each side until golden and tender. Remove from the pan and set aside.
- 5
Cook the Rock Cod
In the same skillet, add the remaining tablespoon of olive oil. Place the rock cod fillets in the pan and cook for about 4-5 minutes on each side until cooked through and flaky.
- 6
Add Tomatoes and Chili
Add the halved cherry tomatoes, minced garlic, and sliced chili to the skillet with the rock cod. Cook for an additional 2-3 minutes until the tomatoes are softened.
- 7
Combine and Serve
Return the sautéed eggplant to the skillet, add fresh basil, stir gently to combine, and cook for another minute. Serve immediately.