Anticiplate

Tonight, Erik and I had our good friends Dane and Rob over for dinner. We tend to almost always have a Sunday night “family” dinner. These boys are like my brothers, and of course, I have become “one of the guys”.

This meal was a hit! Light, and delicious, and perfect while watching the Olympics. It would be counter-intuitive to be eating something heavy, and unhealthy while watching conditioned athletes compete. 

I got this recipe idea from Daisy Martinez out of the September 2008 Everyday with Rachael Ray magazine.  I love the Latin combination of sun-dried tomatoes, eggplant, coconut milk, and cumin. This dish was inspired by a recipe that Daisy had in the Dominican Republic. 

I tried true cod for this recipe, but there were also black cod and ling cod to chose from at Whole Foods. I am sure you could use whichever one that you preferred. 

Serves 4

Inactive prep time: 30 minutes

Prep time: 20 minutes

Cook time: 30 minutes

1 1/2 large eggplants, peeled and thinly sliced crosswise

Kosher salt

1/3 c. plus 3 tbsp. extra virgin olive oil

1 large onion, finely chopped

4 cloves garlic, thinly sliced

1 c. sun-dried tomatoes, chopped

1 cubanelle or yellow pepper, thinly sliced

One 8 oz. can tomato sauce

1 c. coconut milk

1/2 tsp. ground cumin

1/2 tsp. cayenne

Cracked pepper

1/3 c. flour

Four 6 oz. filets true cod

1 large handful cilantro, chopped

1/4 c. capers

In a colander, salt the eggplant and let drain for 30 minutes. 

Meanwhile, in a large skillet heat 3 tbsp. oil over medium-high heat Add the onion and garlic and saute until fragrant, about 3 minutes. Stir in the sun-dried tomatoes and peppers and cook for another 7 minutes. 

Pat the eggplant dry, and slice into thin strips. Add to the skillet with tomato sauce, coconut milk, cumin, cayenne, and 1 c. of water. Season with salt and pepper to taste. Lower the heat, cover, and cook for 20 minutes stirring once, until the eggplant softens. 

Season cod with salt and pepper. Coat in flour. In another large skillet, heat remaining 1/3 c. olive oil over high heat until just bubbling. Add the cod and cook until golden, 3 minutes. Turn over and cook for another minute or until opaque. Drain on a paper towel. 

Divide the stewed eggplant between plates. Top with the cod. Sprinkle with cilantro and capers. Serve.