Wolffish fillet with tomato and eggplant farfalle

Ingredients for 2 servings:

• 250 g fish fillet(s) (wolffish)
• 250g farfalle
• 1 eggplant(s)
• 1 can of tomatoes, peeled
• 1 shallot(s)
• 2 cloves garlic
• 1 chili pepper(s), chopped
• 1 shot of balsamic vinegar
• 1 lime(s), the juice
• 1 tbsp tomato paste
• salt and pepper
• oregano
• basil
• olive oil
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the eggplant, halve it, and scrape some of the excess liquid. Then dice it. Cut the wolffish fillets into medallions and marinate them with the lime juice. Sauté the eggplant cubes in hot olive oil and remove from the pan. Peel and dice the shallot and sauté in the pan, then deglaze with a generous splash of balsamic vinegar. Add the garlic and peeled tomatoes, bring to a boil, and thicken with the tomato paste. Season to taste with chili pepper, salt, pepper, oregano, and basil. Now add the eggplant cubes back in. Meanwhile, cook the farfalle according to the package instructions. Sauté the wolffish medallions in olive oil on both sides, season with mixed pepper. Add the drained farfalle to the tomato sauce and let it simmer for a while. Arrange on plates, sprinkle with grated Parmesan cheese, and place the wolffish medallions on top.