Ingredients

• 4  4-ounce fresh or frozen skinless sole fillets
• 1  14-1/2-ounce can Italian-style stewed tomatoes, undrained
• 2  tablespoons olive oil
• 2  cups chopped, peeled eggplant
• 1  small yellow, green, or red sweet pepper, coarsely chopped
• 1/4  cup bottled picante sauce
• 1/2  teaspoon bottled minced garlic (1 clove)
• 1  tablespoon balsamic vinegar
• 1/8  teaspoon salt
• 1/8  teaspoon ground black pepper
•   Lemon wedges (optional)

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

2. For caponata: Cut up any large tomato pieces; set aside. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggplant; cook about 3 minutes or until golden brown, stirring occasionally. Stir in undrained tomatoes, sweet pepper, picante sauce, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until slightly thickened. Stir in balsamic vinegar. Remove from skillet; set aside.

3. Wipe out skillet with paper towels. Sprinkle fish with the salt and pepper. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add fish; cook for 4 to 6 minutes or until fish flakes easily when tested with a fork. Serve caponata with fish. If desired, garnish with lemon wedges. Makes 4 servings.