Eggplant – Tomatoes – Fish

Ingredients for 2 servings:

• 1 small eggplant(s)
• 1 small onion(s), chopped
• 1 garlic clove(s), chopped
• 1 can of tomatoes, in pieces and in their own juice
• 1 tsp wild oregano, dried
• 200 g fish fillet(s) (redfish)
• 50 ml red wine, dry
• 2 tsp crème fraîche or sour cream
• olive oil
• Salt
• Parsley, flat
• chili powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

also as a starter

Briefly sauté the onion and garlic in olive oil, add the finely diced eggplant, and cook for 10 minutes, stirring well. Deglaze with the red wine. Add the tomatoes, season with oregano, salt, and chili (dried or fresh – amount to taste), and simmer covered over low heat for 15-20 minutes. Cut the fish fillet into approximately 3×3 cm pieces and add to the vegetables. Cover and cook for another 10 minutes. Serve in small bowls. Finally, top each bowl with a spoonful of crème fraîche and sprinkle with chopped flat-leaf parsley. Warmed Italian bread or rice make good accompaniments.