Recipe - Catfish Aubergine

4 Catfish fillets
Salt and pepper; to taste
4 sl Eggplant; lengthwise
Olive oil
One half cup Chopped onions
2 cup Chopped canned tomatoes;
with juice
2 teaspoon Minced garlic
One half teaspoon Basil
Sprigs of parsley
sl Lemon

1) Season fillets with salt and pepper, and set aside. Brush eggplant
slices (both sides) with olive oil; put in baking pan and bake in preheated
350 degree oven for 4 minutes.

2) Turn slices over and top with fish fillets. Brush fillets with olive oil
and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive
oil until translucent.

3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.
Reduce mixture to sauce consistency. Place eggplantfish on plate, eggplant
side down. Top with sauce.

4) Garnish with parsley sprigs and lemon slices. Serves 4. Meyersville, NJ

Posted to recipeludigest Volume 01 Number 628 by "Joe"
Broutek@worldnet.att.net on Jan 29, 1998