- 3 tablespoons olive oil
- 1 medium sweet onion, diced small
- 2 celery ribs, diced small
- 3 cloves garlic, minced
- 1 large aubergine (eggplant) (about 500g (1 pound), peeled and cut into 1 cm (1/2-inch) cubes
- 2 cups baby plum tomatoes, kept whole
- 1 x 425g (15 ounce) can tomato passata (sauce)
- 3 tablespoons red wine vinegar
- 1/2 cup sultanas (golden raisins)
- 1/4 cup pine nuts
- ¼ cup capers, drained
- Salt and pepper
- 4 cod loin fillets (about 1 kilo (2 pounds) total)
- Chopped parsley (optional)
- Toasted baguette (optional)
- Heat oven to 200℃ (400℉)
- Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil (if needed) and add aubergine (eggplant); mix well and cook 5 minutes.
- Add tomatoes, tomato sauce, vinegar, sultanas (raisins), pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Season with salt and pepper to taste.
- Meanwhile, place cod fillets down on a rimmed baking sheet lined with baking paper. Brush with remaining 1 tablespoon oil and season lightly salt and pepper.
- Bake 10-12 or until fish flakes easily with a fork.
- Serve cod with eggplant caponata. The caponata can be made up to two days ahead and stored in an airtight container in the fridge, the fish can be made up to a day ahead and stored in the fridge in an airtight container. Bring both to room temperature (do not heat) before serving.
