Grilled Fish with Aubergine Caponata

Roughly chop the eggplant and capsicum.

Peel and finely chop the garlic.

Slice the spring onion.

Finely slice mint and parsley.

Heat 2/3 of the olive oil in a appropriately sized frying pan.

Add aubergine and cook, tossing occassionally, until completely softened and browned in spots (aubergine will abosrb all of the oil then slowly release some of it, about 6 minutes.

Push the aubergine to the side of the pan and add the remaining oil to the center of the pan.

Season the fish with salt and pepper. Rub with olive oil.

Add the red capsicum, galic and spring onion. Cook, stirring frequently, until the vegetables are softened (about 3 minutes).

Toss to combine the vegetables with the aubergine.

Add the parsley, mint, tomato paste, raisins and vinegars, stir to combine.

Heat another frying pan over high heat.

Lower the heat of the caponata and add some water (a tablespoon at a time), as necessary, until the caponata has a sauce-like consistency that is loose, but doesn’t run freely over a plate.

Add the fish to the frying pan and sear until both sides are lightly golden and the fish is cooked through.

Season the caponata with with salt and pepper.

Remove the caponata from the heat.

Spoon the caponata evenly among serving bowls.

When the fish is cooked through, serve the atop the caponata.