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- 4 4 ounces fresh or frozen skinless sole fillets
- 1 14 1/2ounce 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)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
For Caponata::2. 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.
- Servings Per Recipe 4,
- cal. (kcal) 225,
- Fat, total (g) 9,
- chol. (mg) 49,
- sat. fat (g) 1,
- carb. (g) 13,
- fiber (g) 3,
- pro. (g) 22,
- sodium (mg) 481,
- Percent Daily Values are based on a 2,000 calorie diet
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