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4
4 ounces fresh or frozen skinless sole fillets
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1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
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2
tablespoons olive oil
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2
cups chopped, peeled eggplant
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1
small yellow, green, or red sweet pepper, coarsely chopped
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1/4
cup bottled picante sauce
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1/2
teaspoon bottled minced garlic (1 clove)
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1
tablespoon balsamic vinegar
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1/8
teaspoon salt
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1/8
teaspoon ground black pepper
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Lemon wedges (optional)
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.
- Servings Per Recipe 4,
- Calories 225,
- Protein (gm) 22,
- Carbohydrate (gm) 13,
- Fat, total (gm) 9,
- Cholesterol (mg) 49,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 481,
- Percent Daily Values are based on a 2,000 calorie diet
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