Fish & Eggplant (Aubergine) Casserole

Recipe by Jenny Sanders
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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