Fish in Eggplant Bolognese Sauce

READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
  • Salt if desired and add black pepper.
  • Add garlic and sauté a bit, but don't burn.
  • Pour in crushed tomatoes and chicken stock.
  • Add Italian seasoning and Italian parsley.
  • Stir together to incorporate and bring to a boil.
  • Reduce to simmer.
  • Add fish fillets and spoon sauce over fillets (season fish first if you like).
  • Cover and simmer for 20 minutes until fish flakes.
  • Serve immediately with fresh Italian bread for scooping up the sauce.
  • Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.
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