Fish with Eggplant Stew and Olives

For this recipe you need to soak the sliced eggplants with salt for 10 minutes. Then wash and drain.

Peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

Put the tomato with the garlic in a pot with boiling water and boil for 5 minutes. Remove and blend. If you want, set aside some pieces of tomato.

At the same time, preheat a pan over high heat with 2/3 of the oil. In the meantime, chop the onion.

Once heated, add the onion with a pinch of salt and stir-fry over medium heat for 3-5 minutes until translucent.

Then add the eggplants and cook for 5 more minutes. Add the sauce, olives, oregano and salt to taste.

Cook over low heat for 5-7 minutes or until cooked as desired. At the same time, clean the fish and add salt and pepper to taste.

Preheat the grill over high heat and, once heated, pour the remaining oil and add the fish. Cover and cook for 8 minutes over medium-low heat.

Serve the fish with eggplant stew and olives on a plate.