Created by ForeverMama on May 9, 2021
Step 1: Slice eggplant thin about 1/4 inch thick. Marinate in olive oil, garlic and thyme for up to 30 minutes.
Step 2: Grill each side rotating 90 degrees once just long enough to create grill marks and set aside.
Step 3: Sweat half of garlic and half of olive oil in a sauté pan until aromatic and slightly translucent.
Step 4: Add chopped canned whole tomatoes and cook for 15 minutes.
Step 5: In a second sauté pan add remaining oil and garlic and cook peeled and diced eggplants until tender.
Step 6: Combine tomato and eggplant into one pan add herbs and cook until desired consistency.
Step 7: When ready to plate add capers and tomato sauce and season well - tasting for desired seasoning.
Step 8: *For the monkfish (or other fish substitution noted in ingredients)
Step 9: Preheat oven to 475 degrees.
Step 10: Season each side of fish lightly with salt and freshly ground black pepper. Heat oil in heavy bottomed oven safe sauté pan over med-high heat. Dust fish lightly one side with flour.
Step 11: Add fish to pan flour side down and immediately place in the oven until internal temperature reaches 115 degrees F for medium rare or 125-130 F for more medium (cooked through), should take about 10-15 minutes depending on the thickness of the fish you are using.
Step 12: Remove from the oven and rest fish with sear side up for additional minute or two. To slice, place on cutting board sear side down and slice 3/4 inch slices.
Step 13: Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant.
Step 14: Place fish on top of tomato and eggplant mixture.
Step 15: Season fish with salt and pepper, if necessary, and garnish with micro greens (optional)