Summary

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

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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.