Fish with Eggplant Stew and Olives

Ingredients

• Fish200 g
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Green Olives4 count (20 g)
• Onion1/4 count (38 g)
• Oil1.5 tablespoon (15 ml)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need to soak the sliced eggplants with salt for 10 minutes. Then wash and drain.

2. 2

   Step 2

   Peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

3. 3

   Step 3

   Put the tomato with the garlic in a pot with boiling water and boil for 5 minutes. Remove and blend. If you want, set aside some pieces of tomato.

4. 4

   Step 4

   At the same time, preheat a pan over high heat with 2/3 of the oil. In the meantime, chop the onion.

5. 5

   Step 5

   Once heated, add the onion with a pinch of salt and stir-fry over medium heat for 3-5 minutes until translucent.

6. 6

   Step 6

   Then add the eggplants and cook for 5 more minutes. Add the sauce, olives, oregano and salt to taste.

7. 7

   Step 7

   Cook over low heat for 5-7 minutes or until cooked as desired. At the same time, clean the fish and add salt and pepper to taste.

8. 8

   Step 8

   Preheat the grill over high heat and, once heated, pour the remaining oil and add the fish. Cover and cook for 8 minutes over medium-low heat.

9. 9

   Step 9

   Serve the fish with eggplant stew and olives on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Eggplant Stew and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.