Eggplant – Tomato – Fish

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 small eggplant (s)
  • 1 small onion (s), chopped
  • 1 clove (s) garlic, chopped
  • 1 can tomato (s), cut into pieces and its own juice
  • 1 teaspoon oregano, wild, dried
  • 200 g fish fillet (s), (redfish)
  • 50 ml red wine, drier
  • 2 teaspoons crème fraîche or sour cream
  • olive oil
  • salt
  • Parsley, smooth
  • Chili powder
Eggplant – Tomato – Fish
Eggplant – Tomato – Fish

Instructions

  1. Briefly sweat the onion and garlic in olive oil, add the diced aubergine and stir-fry for 10 minutes. Deglaze with the red wine. Add tomatoes, season with oregano, salt and chilli (dried or fresh - amount to taste) and cover and simmer on a low flame for 15-20 minutes.
  2. Cut the fish fillet into pieces approx. 3 cm and place on the vegetables. Put the lid on and cook for another 10 minutes.
  3. Arrange in small bowls and finally put a spoonful of crème fraîche on each bowl and sprinkle with chopped flat-leaf parsley.
  4. Warmed Italian bread or rice are good accompaniments.

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