Fish & Eggplant (Aubergine) Casserole

Total Time
30 mins
20 mins

This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version.

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  1. Preheat the oven to 400°F.
  2. Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
  3. Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
  4. Saute the eggplant in a mixture of half each of the two oils until soft.
  5. Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
  6. Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
  7. Mix the sauce up well and pour it over.
  8. Bake for 20 minutes.